4.9 from 48 votes
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
20 mins
Total Time
30 mins
Servings:
6
servings
Course:
Soup
Cuisine:
Vegetarian
Ingredients
- ¼ cup butter unsalted
- 3 cloves garlic minced
- 1 ½ pounds cremini mushrooms thinly sliced
- 1 onion diced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup red wine
- 4 cups chicken broth
- 1 cup heavy cream
- ½ teaspoon thyme dried
- 2 tablespoons cornstarch
Instructions
- 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.
- 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.
- 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.
- Serve immediately.
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