Cream Of Mushroom Soup

Rich and velvety, this cream of mushroom soup is comfort in a bowl. It's made with fresh mushrooms, white wine, a touch of cream, and a secret ingredient!

Course Side Dish, Soup

Cuisine American

Keyword mushroom soup recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 299kcal

Author Kathleen

Ingredients

3 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, finely diced
3 garlic cloves, minced
1 pound mixed mushrooms, cremini, shiitake, and portobello, cleaned and sliced
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1/3 cup dry white wine, (such as Sauvignon Blanc or Pinot Grigio)
2 cups chicken broth
2 cups beef broth
2 teaspoons chicken flavor Better Than Bouillon
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 dried bay leaf
1 cup heavy cream
1 tablespoon dry sherry
Salt and freshly ground black pepper, to taste
1/4 cup, plus more for garnish fresh parsley, finely chopped
Optional: drizzle of olive oil or truffle oil to finish

US Customary - Metric

Instructions

Sauté aromatics: Heat the butter (3 tablespoons) and oil (1 tablespoon) in a large pot over medium heat. Add the onion (1) and cook for 5 minutes, stirring occasionally, until softened and lightly golden. Add the garlic (3 cloves) and cook 1 minute more.
Brown the mushrooms: Add half the mushrooms and cook undisturbed for 3–4 minutes to let them brown. Stir, then add the rest and cook another 5–6 minutes, until they’ve released their moisture and it’s mostly evaporated. Stir in soy sauce or Worcestershire (1 teaspoon).
Make the roux: Sprinkle the flour (1/4 cup) over the mushrooms and stir for 1 minute to coat and cook off the raw flour taste.
Deglaze: Pour in the white wine (1/3 cup), stirring constantly for 2–3 minutes, until the mixture thickens slightly and the wine has reduced by about half.
Simmer: Stir in both broths (2 cups chicken broth + 2 cups beef broth), Better Than Bouillon (2 teaspoons), thyme (1 teaspoon), and bay leaf (1 cup). Bring to a gentle simmer and cook 10–12 minutes, stirring occasionally, until slightly thickened and aromatic.
Blend for creaminess: Remove and discard the bay leaf. Transfer half the soup to a blender and puree until smooth, then return to the pot for a silky texture.
Finish with cream: Reduce the heat to low. Stir in the heavy cream (1 cup) and sherry (1 tablespoon). Warm gently for 1–2 minutes — do not let it boil. Taste and adjust seasoning with salt and pepper.
Serve: Ladle into bowls, garnish with parsley, and drizzle with olive oil or truffle oil for an aromatic finish.

Notes

Build the flavor in layers: Let the mushrooms brown before adding flour or wine. Browning = flavor. Don’t rush this step.
White wine reduction: After pouring in the wine, let it bubble for 2–3 minutes before adding broth. This burns off harsh acidity and leaves pure, subtle sweetness.
Boost umami: A dash of Worcestershire or soy sauce early on makes everything taste more mushroom-y.
Don’t skip the blending step: Pureeing half the soup gives that creamy restaurant texture without masking the mushrooms.
Balance the creaminess: A tiny splash of lemon juice or sherry before serving brightens the richness and makes the flavors pop.

Nutrition