Cream of Mushroom Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
284 kcal
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Course
Main Course, Soup
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Cuisine
American
Cream of Mushroom Soup
Description
This Cream of Mushroom Soup marries sautéed fresh mushrooms, onions, garlic, and thyme cooked until tender and browning. Dry white wine adds acidity and depth before flour is incorporated to form a thickening roux. Gradual addition of chicken broth creates the soup’s body, which is simmered to allow flavors to meld and thicken naturally. Heavy cream is stirred in last to create a creamy but not overly heavy consistency.
The flavor balances earthiness from the mushrooms with aromatic herbs and a gentle tang from the wine. Texture varies depending on preference; the recipe yields tender mushroom pieces suspended in a smooth base. It can be served as a starter or light meal, garnished with fresh thyme for added herbaceous notes.
The provided notes suggest stirring broth in slowly to prevent lumps and offer options for altering texture by pureeing part or all of the soup. Adding protein like shredded chicken or smoked sausage is an option to make the soup more substantial.
Ingredients
- ¼ cup butter 57g, unsalted
- 1 pound mushrooms 450g, fresh, sliced
- 1 onion chopped
- 4 cloves garlic minced
- 4 teaspoons thyme chopped fresh
- ½ cup white wine 120ml, dry
- 6 tablespoons all-purpose flour (45g)
- 4 cups chicken broth (960mL)
- 1½ teaspoons salt
- ½ teaspoon black pepper ground
- 1 cup heavy cream (240mL)
Instructions
- In a large pot over medium-high heat, melt the butter. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally, until the mushrooms are almost tender and starting to brown, about 8 minutes.
- Add the wine and cook at a simmer for 3 minutes. Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 2 minutes. Slowly stir in the broth, salt, and pepper. Bring to a boil.
- Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until thickened, about 15 minutes.
- Remove from heat and stir in the cream. Serve immediately. Garnish with fresh thyme leaves, if desired. Store refrigerated in an airtight container for up to 4 days.
Notes
- Stir broth in gradually after adding flour to avoid lumps and ensure smooth thickness.
- For a smoother texture, puree part or all of the soup before adding cream.
- Add cooked shredded chicken or diced smoked sausage with vegetables to boost protein content.
- Store refrigerated in an airtight container for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 1181mg | 49% |
| Potassium | 376mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 887IU | 18% |
| Vitamin C | 6mg | 7% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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