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Best Cream of Mushroom Soup Recipe
5 from 12 votes

Best Cream of Mushroom Soup Recipe

This Cream of Mushroom Soup recipe uses a blend of sautéed mushrooms, onions, and garlic combined with herbs and finished with cream for a rich, flavorful soup. Adding red wine deepens the taste, while thickening with flour creates a smooth, velvety texture. It’s comforting and suitable as a starter or light meal.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6 servings
Calories: 192 kcal
Course: Main Course, Soup
Cuisine: American

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

    Cup of Yum
  1. Place a large Dutch oven over medium-high heat, once hot, add the butter and melt.
  2. Then, add the diced onion, stir and cook for 1 minute. Add the garlic, stir and cook for 30 seconds, just until fragrant.
  3. 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.
  4. In a large measuring cup combine: 1 cup of broth with flour and whisk to combine. Set aside.
  5. Add the wine to the pot, stir and cook for 2 minutes.
  6. Next, add the broth and flour mixture and stir to combine. The mixture will be thick.
  7. Add the remaining broth, little by little, stirring to combine. Bring to a boil.
  8. Next, reduce heat to medium, cover and simmer for 10-15 minutes, stirring occasionally, until thickened.
  9. Reduce heat to low and stir in the cream until fully combined.
  10. If preferred, use an immersion blender to cream the soup more, leaving some mushrooms intact.
  11. Taste and adjust for salt and pepper.
  12. Serve garnished with fresh thyme and chopped parsley.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 192

% 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.