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Cream of Mushroom Soup
5 from 27 votes

Cream of Mushroom Soup

Cream of Mushroom Soup uses baby bella mushrooms cooked with onions and garlic, thickened with flour and finished with chicken broth, white wine, cream, and Parmesan rind for depth. The soup is gently simmered to blend flavors, producing a rich, creamy texture with an earthy mushroom character enhanced by thyme.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Melt 4 Tbsp butter in a heavy pot over medium heat.
  2. 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).
  3. Add onions and saute 3 minutes longer, tossing occasionally. Then add garlic and cook 2 minutes longer, tossing frequently.
  4. Melt in remaining 2 Tbsp butter then add flour and cook 1 to 2 minutes while scraping bottom of pot and tossing constantly.
  5. Pour in white wine and scrape up browned bits from bottom of pot and stir mixture.
  6. While stirring, slowly pour in chicken broth. Add parmesan rind and thyme. Season with salt and pepper to taste.
  7. Reduce heat to low and let gently simmer for 20 to 30 minutes, covered. Stir occasionally.
  8. If you'd like to thicken soup more add cornstarch water mixture during the last 1 minute of cooking.
  9. Stir in heavy cream and lemon juice and remove from heat.
  10. 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.