Cream of mushroom soup is an often overlooked soup, IMO. If I’m being honest, I often think of it as an ingredient (and not a meal) for recipes like green bean casserole or hash brown casserole.
But this cream of mushroom soup recipe is just perfect all on its own! It’s creamy, flavorful, and filling. I also think it’s the perfect soup for dunking bread into—a high compliment for any soup.
This cream of mushroom soup would also make a great first or second course for a longer meal.
Related: Looking for more great recipes? Check out our full soup archive and 35 comforting soups.
Ingredients:
- Butter
- Olive oil
- Shallots
- Garlic
- Thyme
- Mushrooms
- White wine – something earthy and dry
- All-purpose flour
- Chicken stock
- Cream
- Cayenne
- Salt & pepper
Directions:
First, prep the vegetables by finely chopping the shallots, mincing the garlic, and washing and cutting up the mushrooms.
In a medium sized pot, add the butter and oil over medium heat. Season with just a little salt and pepper. Add the shallots and garlic and cook for a minute or two until very fragrant.
Add the thyme and mushrooms. Then, pour in the wine. Allow this all to cook for another minute or two—the mushrooms should begin to soften.
Stir in the flour so everything gets coated. Then, stir in the stock. Cover the pot and allow to continue to cook for 10 minutes until everything is softened.
Here I will remove some of the mushrooms and then puree the rest of the soup with an immersion blender, adding the reserved mushrooms back in after. This is just a texture preference—you can puree all or none of the soup as you like.
Then, stir in the cream. Taste and add more salt and pepper as needed; plus cayenne for a little heat.
How to Wash and Prep Mushrooms:
First, remove any stems needed. I usually remove all the stems and just use the caps, but I sometimes will leave a small portion if it naturally clings to the cap or feels softer.
This will somewhat depend on the variety of mushrooms you are using, and also your preference. But the goal is to remove anything with texture that is too firm for this soup.
Then, gently wash the mushrooms under running water to remove any dirt or debris. As each mushroom is washed, I place them in a colander set over a kitchen towel to allow excess water to drip off.
You can thinly slice the mushrooms for this soup recipe.
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a simple, flavorful cream of mushroom soup recipe
Instructions
-
First, prep the vegetables by finely chopping the shallots, mincing the garlic, and washing and cutting up the mushrooms.
-
In a medium sized pot, add the butter and oil over medium heat. Season with just a little salt and pepper.
-
Add the shallots and garlic and cook for a minute or two until very fragrant.
-
Add the thyme and mushrooms.
-
Then, pour in the wine. Allow this all to cook for another minute or two–the mushrooms should begin to soften.
-
Stir in the flour, so everything gets coated.
-
Then, stir in the stock.
-
Cover the pot and allow to continue to cook for 10 minutes until everything is softened.
-
Here I will remove some of the mushrooms and then puree the rest of the soup with an immersion blender, adding the reserved mushrooms back in after. This is just a texture preference, you can puree all or none of the soup as you like.
-
Then, stir in the cream.
-
Taste and add more salt and pepper as needed; plus cayenne for a little heat.
Notes
- I used a mix of baby Bella mushrooms and Shiitake. But you can use other combinations of brown mushrooms for this soup recipe.
- If you don’t like to cook with wine, or don’t have wine on hand, you can substitute more stock instead. The wine adds a little more depth of flavor but you can substitute if needed.
- You can use vegetable stock instead of chicken stock if you want to make this vegetarian.
Nutrition
Nutrition Facts
Cream of Mushroom Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
