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Homemade Cream of Mushroom Soup

The creamiest mushroom soup that tastes like the canned stuff but it’s healthier, creamier and tastier!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Course: Soup
Cuisine: Vegetarian

Ingredients

  • ¼ cup unsalted butter
  • 3 cloves garlic minced
  • 1 ½ pounds cremini mushrooms thinly sliced
  • 1 onion diced
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup red wine
  • 4 cups chicken broth
  • 1 cup heavy cream
  • ½ teaspoon dried thyme
  • 2 tablespoons cornstarch

Instructions

    Cup of Yum
  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
  2. Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme.
  3. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
  4. Serve immediately.