Homemade Cream of Mushroom Soup (Print version)
A rich, silky homemade cream of mushroom soup with browned mushrooms, fresh herbs, and a creamy finish.
# Ingredients:
For the soup
01 -
4 tablespoons (56 g) unsalted butter
02 -
1 1/2 lb (680 g) mixed mushrooms, such as cremini, shiitake, or oyster, sliced
03 -
1 large shallot, finely chopped
04 -
3 cloves garlic, minced
05 -
1/4 cup (30 g) all-purpose flour
06 -
1/3 cup (80 ml) dry white wine, optional
07 -
4 cups (960 ml) low-sodium vegetable broth
08 -
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
09 -
1 teaspoon kosher salt, plus more to taste
10 -
1/2 teaspoon black pepper
11 -
3/4 cup (180 ml) heavy cream
12 -
1 tablespoon chopped fresh chives, for serving
13 -
Croutons or toasted bread, for serving
# Instructions:
01 -
Melt the butter in a Dutch oven or heavy soup pot over medium-high heat. Add the mushrooms and cook for 10-12 minutes, stirring occasionally, until their liquid evaporates and the edges turn golden.
02 -
Stir in the shallot and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
03 -
Sprinkle the flour over the mushrooms and stir for 1 minute. The flour should coat the mushrooms and lose its raw smell.
04 -
Pour in the wine, if using, and scrape the bottom of the pot. Add the vegetable broth, thyme, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 15 minutes.
05 -
Remove about 1 cup of mushrooms with a slotted spoon and set aside. Blend the remaining soup with an immersion blender until mostly smooth, then stir the reserved mushrooms back in.
06 -
Reduce the heat to low and stir in the heavy cream. Warm for 2-3 minutes without boiling, then taste and adjust salt and pepper. Serve with chives and croutons.
# Good to know:
01 -
Use a mix of mushrooms for the deepest flavor.
02 -
For a thicker casserole-style soup, simmer 5-8 minutes longer before adding cream.
03 -
Best texture comes from blending only part of the soup.