Cream of Mushroom Soup

5 from 62 votes

Cream of Mushroom Soup

Homemade cream of mushroom soup with its rich, earthy flavor is one of my favorite comfort foods. This creamy soup, loaded with fresh mushrooms, is perfect for a cold night or just when you want to indulge in a bowl of creamy mushroom soup.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, Soup

Cuisine: American, French

Servings:

Calories: 363kcal

Ingredients

4 oz unsalted butter
½ cup all-purpose flour
½ cup celery small dice (3 stalks)
1 cup onion small dice -(small onion)
4 cups mushrooms sliced
1 teaspoon garlic finely chopped (2 cloves)
3 cups chicken broth
1 ½ cup beef broth
½ cup white wine or red wine
1 cup heavy cream light cream or half and half can be substituted
1 teaspoon thyme fresh - finely chopped
¼ black pepper
salt to taste- if needed

US Customary - Metric

Instructions

Melt half the butter in a large saucepan over medium-high heat, then add the sliced mushrooms.
Let the mushrooms cook over medium-high heat for 5-6 minutes, then reduce the temperature to medium heat and continue cooking for another 5-6 minutes until the mushrooms have a rich, deep color.
*I like to use butter to cook the mushrooms, but you can use olive oil if you prefer.
Divide the mushrooms into two bowls adding any liquid into one of the bowls.
Using a hand blender or food processor, puree the mushrooms with the liquid until they are almost a paste.
*If needed, add a little cream or chicken broth to the mushroom mixture to help with the process.
Melt the rest of the butter in the saucepan over medium-high heat and add the celery and onions to the pan.
Cook the veggies for 3-4 minutes until softened, then add the garlic and cook for another minute.
Add the all-purpose flour to the pot and mix well. This is the roux that will thicken the soup.
Reduce the temperature to low heat and let the roux cook for 3-4 minutes to get the raw flavor out of the flour.
Add the chicken stock, beef stock, and white wine to the roux mixture and use a whisk to blend the liquid into the roux. The mixture will thicken.
Add the remainder of the mushrooms, heavy cream, black pepper, and thyme to the mixture and mix well to fully combine.
*I used white wine in my soup, but you can use red wine for a deeper flavor. The only downside to using red wine is it will change the color of the soup, making it a little purple.
Continue to simmer the soup for 25-30 minutes to let the flavors build.
*If the soup is too thick, use additional broth or water to get the consistency of the cream of mushroom soup, how you like it.
Serve with crusty bread and enjoy!

Nutrition