4.9 from 120 votes
Homemade Cream of Mushroom Soup
This Homemade Cream of Mushroom Soup combines sliced mixed mushrooms, sautéed with onions and butter, thickened with flour and enriched by dry sherry and chicken broth. Finished with fresh thyme and heavy cream, it offers a smooth, earthy soup with depth from mushroom varieties and herbs. It can be blended to varying textures depending on preference.
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
4
to 6 servings
Calories:
459 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 to 6 servings
Amount Per Serving
Calories 459
% 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.