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Cream of Mushroom Soup
5 from 21 votes

Cream of Mushroom Soup

Cream of Mushroom Soup uses sautéed mushrooms, onions, and garlic cooked with flour, sherry, and vegetable stock to develop a rich base, finished with cream and nutmeg. The blend of fresh thyme and Worcestershire sauce deepens the earthy flavor. The soup can be pureed smooth or left chunky by reserving some mushrooms for garnish, offering a comforting, savory texture and taste.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 10 people
Calories: 136 kcal
Course: Appetizer, Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. If desired, use a slotted spoon to remove about 1 cup of the sauteed mushrooms. Set aside for garnish to the finished soup.
  4. Add the flour to the pot and stir until the mushrooms are fully coated. Cook for about 1 minute.
  5. Add the sherry and cook until reduced by about half, about 3 to 4 minutes.
  6. 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.
  7. 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.
  8. Add the pureed mixture back into the pot with the reserved mushroom mixture. Turn the heat back on to medium.
  9. 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.
  10. Serve at once in individual soup bowls.
  11. 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

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%)

Nutrition Facts

Serving: 10 people

Amount Per Serving

Calories 136

% 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.