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Homemade Cream of Mushroom Soup Recipe
5 from 207 votes

Homemade Cream of Mushroom Soup Recipe

This homemade cream of mushroom soup is a smooth, velvety blend featuring caramelized onions, sautéed mixed mushrooms, and fresh herbs. The slow caramelization adds a rich sweetness while white wine and herbs enhance depth. Pureed until silky, finished with cream, it offers a balanced texture that works well as a starter or light meal component. It's made from scratch with simple ingredients and includes a versatile approach to stock and thickness adjustments.

Prep Time
10 mins
Cook Time
1 hr 30 mins
Servings: 10
Course: Soup
Cuisine: French

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

    Cup of Yum
  1. Add the butter to a large pot over low heat and cook the onions until well caramelized, about 45 minutes.
  2. Next, stir in the garlic and cook for 1 to 2 minutes or until you smell it.
  3. 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.
  4. Deglaze with white wine and cook until it has been absorbed for about 5 minutes. Stir often.
  5. Mix in the flour completely and then pour in the chicken stock and bring the soup to a boil, it should be thick.
  6. Puree the soup using a hand blender or regular blender until smooth.
  7. 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.