This cream of mushroom soup is quiet, comforting, and built around deep, familiar flavor. Mushrooms cook slowly, releasing their earthiness into a smooth, gentle base. The texture is soft and steady, meant to warm without feeling heavy. Garlic and onion support the mushrooms rather than compete with them. It’s the kind of soup that feels restorative and reliable. Simple ingredients, patient cooking, and calm comfort in every bowl.
Cream of Mushroom Soup
Cream of mushroom soup made with mushrooms, garlic, and milk for a smooth, comforting vegetarian dish.
Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat butter or olive oil in a pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add mushrooms and cook for 8-10 minutes until softened and lightly browned.
- Pour in vegetable broth and bring to a simmer.
- Cook for 15 minutes, then blend until smooth or partially blended as desired.
- Stir in milk and warm gently.
- Season with salt and black pepper and serve warm.
Nutrition
Notes
Blend fully for a smooth soup or partially for texture.
Add more broth if a thinner soup is preferred.
Serve warm for best flavor.