Cream of Mushroom Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Cream of Mushroom Soup
Description
This recipe starts by sautéing sliced baby bella mushrooms in butter until browned and their moisture evaporates, which concentrates their flavor and develops a caramelized note. Onions and garlic are added and cooked briefly before creating a roux with additional butter and flour. White wine deglazes the pot, lifting browned bits from the bottom and adding acidity. Chicken broth is poured in, along with a Parmesan rind and fresh thyme, then simmered covered to meld the flavors.
To finish, the soup is thickened optionally with cornstarch slurry and enriched with heavy cream and a squeeze of fresh lemon juice for brightness. The result is a velvety, earthy soup balanced by herbs and gentle acidity.
This soup pairs well with rustic bread for a comforting meal. Garnishes like sautéed mushroom pieces, parsley, or grated Parmesan add texture and flavor contrast.
The recipe yields about nine cups, offering multiple servings. Careful browning and slow simmering are key for depth of flavor without bitterness.
Ingredients
- 6 Tbsp unsalted butter cut into 1-Tbsp pieces, divided
- 2 lbs baby bella mushroom sliced (aka cremini
- salt and black pepper
- 2 1/2 cups chopped onion yellow
- 1 1/2 Tbsp minced garlic
- 1/3 cup all-purpose flour
- 2/3 cup dry white wine such as Sauvignon Blanc
- 3 (14.5 oz) cans chicken broth low-sodium
- 1 parmesan about 3 to 4 inches long, rind
- 2 tsp thyme fresh leaves
- 1 1/2 Tbsp cornstarch well blended with 2 Tbsp water (optional, for more thickening)
- 3/4 cup heavy cream
- 2 tsp lemon juice fresh
Optional Garnishes
- Parmesan Cheese sautéed mushrooms, chopped fresh parsley, grated
Instructions
- Melt 4 Tbsp butter in a heavy pot over medium heat.
- Add mushrooms and two pinches of salt and toss. Let cook tossing occasionally, until liquids have evaporated and mushrooms have browned, about 25 to 30 minutes (toss more frequently near the end of cooking to prevent burning).
- Add onions and saute 3 minutes longer, tossing occasionally. Then add garlic and cook 2 minutes longer, tossing frequently.
- Melt in remaining 2 Tbsp butter then add flour and cook 1 to 2 minutes while scraping bottom of pot and tossing constantly.
- Pour in white wine and scrape up browned bits from bottom of pot and stir mixture.
- While stirring, slowly pour in chicken broth. Add parmesan rind and thyme. Season with salt and pepper to taste.
- Reduce heat to low and let gently simmer for 20 to 30 minutes, covered. Stir occasionally.
- If you'd like to thicken soup more add cornstarch water mixture during the last 1 minute of cooking.
- Stir in heavy cream and lemon juice and remove from heat.
- Serve with optional garnishes of parmesan, sauteed mushrooms and parsley.
Notes
- This recipe yields approximately nine cups of soup, suitable for several servings.
- For thicker soup, add the cornstarch-water mixture during the last minute of cooking.
- Garnish with sautéed mushroom slices, chopped fresh parsley, or grated Parmesan for added texture and flavor.
User Reviews
Overall Rating
5
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