Homemade Cream of Mushroom Soup
User Reviews
4.9
Homemade Cream of Mushroom Soup
Description
The soup begins by gently cooking onions until soft, then adding sliced mixed mushrooms like cremini, shiitake, and oyster for varied texture and flavor. Salt and pepper season the mixture as the mushrooms brown and release moisture. Flour is stirred in as a thickener, followed by sherry to deglaze the pot and add aroma. Broth and thyme infuse the soup during a simmer, enhancing savory complexity.
Heavy cream added at the end rounds out the richness for a velvety mouthfeel. The soup can be partially or fully pureed to suit texture preferences, with extra broth added if needed for smoothness. Garnishes of sautéed mushrooms highlight the main ingredient’s flavor.
Fresh thyme quantity can be adjusted to taste, and broth sodium chosen carefully to control seasoning. When pureeing hot soup, care must be taken to prevent splatters. The diverse mushroom mix creates a balanced earthiness that is more nuanced than button mushrooms alone.
Ingredients
- 1 pound mixed fresh mushrooms (I use a mix of cremini, shiitake, and oyster or chanterelle)
- 1 large yellow onion , chopped (about 2 cups)
- 6 tablespoons butter unsalted
- 1/3 cup all-purpose flour
- 1/4 cup dry sherry
- 4 cups chicken broth see note, or vegetable broth or stock
- 1/2 to 1 tablespoon thyme see note, fresh leaves
- 1 cup heavy cream
- kosher salt Diamond Crystal brand; freshly ground black pepper
- black pepper Diamond Crystal brand; freshly ground black pepper
Instructions
- Clean mushrooms and discard any tough stems. Cut mushrooms into 1/4-inch thick slices. Set aside.
- In a large, heavy-bottomed pot or Dutch oven, melt butter over medium to medium-high heat until foaming subsides. Add onion and cook until softened but not browned, about 5-8 minutes.
- Add mushrooms and 1/2 teaspoon each kosher salt and black pepper. Cook, stirring often, until the released mushroom liquid is mostly evaporated and the mushrooms are tender and starting to brown around the edges, about 8-10 minutes.
- Add flour and stir to coat the mushroom mixture. Cook for 1 minute. Add sherry and cook for an additional minute, scraping any brown bits from the bottom of the pot.
- Stir in chicken or vegetable broth and thyme leaves. Bring to a boil, stirring. (The soup may look, for the lack of a better term, "gloppy" at this point. This is normal! As you stir and the liquid heats, the roux will dissolve.)
- Reduce heat to maintain a simmer and cook for 20 minutes, stirring occasionally. Remove from heat and let cool for a few minutes before proceeding.
- Transfer 1-1/2 cups of soup to a blender or food processor and puree until smooth (see important note about pureeing, below). Stir pureed soup back into the pot.
- Stir in heavy cream and season to taste with salt and pepper. Gently warm over low heat, if needed, and serve.
Notes
- Use a mix of mushroom varieties for richer flavor; white button mushrooms yield milder taste.
- Choose broth with moderate sodium and adjust seasoning to control saltiness.
- Adjust fresh thyme volume based on preference; it adds herbal depth.
- Cool soup slightly before pureeing to avoid splattering; vent blender lid for safety.
- Puree partially for texture or fully for smoothness; add broth to thin if needed.
- Garnish with sautéed mushrooms to enhance presentation and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 459kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 126mg | 42% |
| Sodium | 893mg | 37% |
| Potassium | 680mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1480IU | 30% |
| Vitamin C | 24.8mg | 28% |
| Calcium | 77mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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