Print the recipe for Cream of Mushroom Soup

Click the button below or select 'File > Print...'

Cream of Mushroom Soup

a bowl of homemade cream of mushroom soup served with crusty bread
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1½ cups)
  • 2 pounds mushrooms, trimmed and thinly sliced
  • 4 garlic cloves, minced
  • ⅓ cup dry white wine (we like Sauvignon Blanc)
  • 1 tablespoon fresh thyme, minced
  • ½ teaspoon ground nutmeg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 4 cups chicken or vegetable stock
  • 2 tablespoons cornstarch
  • 1 cup heavy cream
  • Flat leaf parsley, minced (optional)

Method

  1. Melt the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 5-7 minutes more.

  2. Add the wine, thyme, nutmeg, garlic powder, onion powder, mustard, salt, pepper, and stock. Bring to a boil over high heat, then reduce the heat to low and simmer for 5 minutes.

  3. Using an immersion blender, blend the soup in the pot until smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend.) In a small bowl, whisk together the cornstarch and 2 tablespoons of water to form a slurry. Stir in the slurry and heavy cream and cook over medium heat until thickened, about 4-5 minutes.

  4. Divide the soup between 4 bowls. Serve topped with the parsley if using.


Note: If you prefer a more toothsome soup, transfer half the soup to the base of a blender, let cool briefly, and blend. Add it back to the pot and stir to combine.