Cream of Mushroom Soup
This cream of mushroom soup recipe is easy, homemade, and satisfying. Just a few ingredients paired with tons of mushrooms and this soup will have your mouth watering as it cooks.
Ingredients
- 5 Tablespoons unsalted butter
- 3 (8 ounce) baby bella mushrooms, sliced
- 1 cup white onion, diced (about 1 medium)
- 3 teaspoons garlic
- 1 Tablespoon fresh thyme, minced
- 1 Tablespoon fresh sage, minced
- 1 Tablespoon fresh parsley, minced
- 1 and ½ teaspoons salt
- 1 teaspoons freshly ground black pepper
- ¾ cup white wine
- 5 cups low sodium chicken broth
- 1 and ½ cups heavy cream
Instructions
- In a large pot or dutch oven, like this one, over medium-high heat, add the butter, mushrooms, onions, and garlic. Stir in the thyme, sage, parsley, salt and pepper. Sauteé until soft and the mushrooms release moisture— about 10 minutes. (It may look like you need to add liquid, but don't. Once the mushrooms cook there will be plenty.)
- Whisk in the flour and let it cook for 2-3 minutes to soak up the liquid. Stir in the wine, while scrapping the bottom of the pot to release the bits of flavor. Stir in the chicken broth. Allow the soup to thicken, about 10 minutes.
- Stir in the heavy cream and let it summer for 2-3 minutes. Give it a taste to see if it needs more salt or pepper. Serve warm.
Notes
- Make Ahead & Freezing Instructions: The soup stays fresh when stored in the refrigerator for up to 5 days. You can freeze this soup for up to 3 months. Thaw overnight in the refrigerator. Heat as desired.
- Chicken Broth: You can use chicken, beef or vegetable broth.
- Spices: If you don't have fresh herbs, reduce the amounts to 1 teaspoon each.
- Wine: Any type of white wine works for this recipe. I normally grab a cheaper bottle.
Tried this recipe?Let us know how it was!