Homemade Cream of Mushroom Soup Recipe
User Reviews
5
Homemade Cream of Mushroom Soup Recipe
Description
Homemade Cream of Mushroom Soup Recipe combines butter-caramelized onions with garlic and a mix of fresh mushrooms sautéed in olive oil. After deglazing the pan with white wine, flour is blended in and chicken stock added to build a thick base. The soup is pureed for a smooth texture, then finished with heavy cream, parsley, thyme, salt, and pepper for a balanced flavor profile. The caramelization of the onions and the sautéing of mushrooms both contribute deeply to the soup's character, while the wine and herbs introduce aromatic layers.
The soup has a creamy, silky texture that's rich but approachable. It can be served warm as an appetizer or comfort food and pairs well with crusty bread or simple sandwiches.
Notes suggest making this soup up to two days ahead, storing it refrigerated for up to five days, or freezing for longer. When reheating, the cream may separate, which can be remedied with a cornstarch slurry. Stock substitutes like vegetable stock or water are possible, and omitting the cream creates a lighter mushroom soup. Properly caramelizing onions and thoroughly sautéing mushrooms are key to achieving the intended flavor depth.
Ingredients
- 3 tablespoons butter unsalted
- 1 yellow onion large peeled and small diced
- 4 garlic finely minced cloves
- 3 tablespoons olive oil
- 2 pounds mushrooms assorted cleaned and sliced fresh
- ½ cup white wine
- ½ cup all-purpose flour
- 3 quarts chicken stock
- 1 ½ cups heavy whipping cream
- 3 tablespoons parsley finely minced, fresh
- 1 tablespoon thyme finely minced, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the butter to a large pot over low heat and cook the onions until well caramelized, about 45 minutes.
- Next, stir in the garlic and cook for 1 to 2 minutes or until you smell it.
- Pour in the olive oil and then add in the mushrooms and turn the heat to high and sauté for 15-20 minutes or until the mushrooms are cooked down. Stir often.
- Deglaze with white wine and cook until it has been absorbed for about 5 minutes. Stir often.
- Mix in the flour completely and then pour in the chicken stock and bring the soup to a boil, it should be thick.
- Puree the soup using a hand blender or regular blender until smooth.
- Finish my stirring in cream, herbs, salt, and pepper.
Notes
- This soup can be made up to two days in advance and stored in the refrigerator.
- Store covered in the refrigerator for up to five days or freeze for up to three months; thaw for 24 hours before reheating.
- Reheat gently over low heat; if cream separates, whisk in a cornstarch slurry and bring to a boil to re-thicken.
- Vegetable stock or water can replace chicken stock if needed.
- Skipping cream results in a less rich but still flavorful mushroom soup.
- Caramelizing the onions fully and sautéing mushrooms well are critical for deep flavor.
- Dry white wines like chardonnay, sauvignon blanc, or pinot grigio work well for deglazing.
User Reviews
Overall Rating
5
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