Best Cream of Mushroom Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
192 kcal
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Course
Main Course, Soup
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Cuisine
American
Best Cream of Mushroom Soup Recipe
Description
The soup starts with sautéing diced onions, minced garlic, and sliced mushrooms in butter until softened and fragrant. A mixture of dried thyme, rosemary, Italian herbs, red pepper flakes, salt, and pepper is added to build layered herbal flavors. Flour mixed with some broth is whisked in to thicken the base.
Red wine is cooked briefly with the mushrooms and broth mixture, which is then simmered until the soup thickens. Heavy cream is stirred in at the end to enrich the soup and balance the earthy mushroom flavors. For a smoother texture, an immersion blender can be used to partially puree the soup, leaving some mushroom pieces intact.
The finished soup can be garnished with fresh thyme and chopped parsley to add brightness and color. It pairs well with crusty bread or as an accompaniment to main dishes.
Ingredients
- 4 tablespoon butter unsalted
- 1 sweet onion diced
- 4 cloves garlic minced
- 5 cups mushrooms sliced
- 6 tablespoons all-purpose flour
- 4 cups chicken broth vegetable broth or water
- 2 tablespoons Worcestershire sauce
- 1/2 cup red wine or use more broth for an alcohol-free version
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- 1 teaspoon italian herbs
- 1/4 teaspoon red pepper flakes optional
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 cup heavy whipping cream
Garnish:
- thyme fresh
- parsley chopped
Instructions
- Place a large Dutch oven over medium-high heat, once hot, add the butter and melt.
- Then, add the diced onion, stir and cook for 1 minute. Add the garlic, stir and cook for 30 seconds, just until fragrant.
- Next, add the sliced mushrooms, stir and cook for about 8-10 minutes. Add the dried thyme, rosemary, Italian herbs, pepper flakes, salt, and pepper. Stir and cook for 2-3 minutes.
- In a large measuring cup combine: 1 cup of broth with flour and whisk to combine. Set aside.
- Add the wine to the pot, stir and cook for 2 minutes.
- Next, add the broth and flour mixture and stir to combine. The mixture will be thick.
- Add the remaining broth, little by little, stirring to combine. Bring to a boil.
- Next, reduce heat to medium, cover and simmer for 10-15 minutes, stirring occasionally, until thickened.
- Reduce heat to low and stir in the cream until fully combined.
- If preferred, use an immersion blender to cream the soup more, leaving some mushrooms intact.
- Taste and adjust for salt and pepper.
- Serve garnished with fresh thyme and chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 939mg | 39% |
| Potassium | 601mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 16mg | 18% |
| Calcium | 103mg | 10% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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