Cream of Mushroom Soup
User Reviews
5
Cream of Mushroom Soup
Description
The Cream of Mushroom Soup starts with melting butter and softening onions and garlic, which form the aromatic foundation. Sliced mushrooms are added and cooked down with Worcestershire sauce, fresh thyme, and seasonings to release their moisture and intensify their flavor. A portion of these mushrooms can be set aside to garnish the finished soup, maintaining some texture against the creamy base.
Flour is then stirred in to coat the mushrooms, followed by adding sherry that reduces slightly, then vegetable stock which simmers to thicken the soup. After blending half the mixture until smooth, it is combined back and finished with heavy cream and a pinch of nutmeg, adding creaminess and subtle warmth.
This classic soup serves well as a starter or light meal paired with crusty bread. Its creamy texture and balanced mushroom flavor make it satisfying without being heavy.
For variety, a mix of mushroom types such as button, shiitake, and baby Bella can enhance flavor complexity. The soup keeps well refrigerated for up to a week and also freezes effectively. Adjust thickness by using a cornstarch slurry to thicken or thinning with extra stock as desired. The sherry can be omitted to avoid alcohol while maintaining a good flavor.
Ingredients
- 2 teaspoon butter unsalted
- 1 medium onion yellow,chopped
- 2 cloves garlic minced
- 1 ½ lbs mushrooms sliced
- 1 tablespoon Worcestershire sauce
- ¼ cup all-purpose flour
- 2 teaspoon kosher salt divided
- 1 teaspoon black pepper freshly ground black
- 1 tablespoon thyme fresh, chopped
- ¼ cup sherry
- 6 cups vegetable stock
- 1 cup heavy cream
- ½ teaspoon nutmeg ground
Instructions
- In a large pot (i.e., Dutch oven), melt the butter over medium heat. Add the onions and cook until softened, about 4 to 5 minutes. Add the garlic and cook for 1 minute more.
- Add the mushrooms, Worcestershire sauce, 1 teaspoon salt, ½ teaspoon pepper, and the thyme. Cook until mushrooms are softened and starting to release their liquid, about 8 to 10 minutes, stirring with a wooden spoon frequently.
- If desired, use a slotted spoon to remove about 1 cup of the sauteed mushrooms. Set aside for garnish to the finished soup.
- Add the flour to the pot and stir until the mushrooms are fully coated. Cook for about 1 minute.
- Add the sherry and cook until reduced by about half, about 3 to 4 minutes.
- Add the stock and another ½ teaspoon of salt and bring to a strong simmer. Cook for 20 minutes, or until the liquid has reduced somewhat and has thickened slightly.
- Remove from heat and use a ladle to add half of the mushroom mixture to a blender or food processor, or bowl with an immersion blender. Puree the mixture until smooth.
- Add the pureed mixture back into the pot with the reserved mushroom mixture. Turn the heat back on to medium.
- Add the cream and nutmeg and stir until incorporated. Bring just to a simmer and then turn off the heat. Taste and add more salt, if desired.
- Serve at once in individual soup bowls.
- Garnish with reserved mushrooms, thyme, and grated nutmeg (if desired).
Notes
- Use a variety of mushrooms like button, shiitake, and baby Bella for richer flavor; remove shiitake stems before slicing.
- Sherry can be substituted with dry white wine or port, or omitted for a non-alcoholic version.
- Dried mushrooms should be soaked in warm water for 20–30 minutes, using soaking liquid in the stock for added flavor.
- Adjust soup thickness with a cornstarch slurry or additional stock as needed.
- Refrigerate up to one week or freeze up to two months for convenient storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 1066mg | 44% |
| Potassium | 272mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 708IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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