Cream of Mushroom Soup

Creamy, earthy, flavorful, and SO delicious! This Cream of Mushroom Soup is the perfect soup to make for all of your Fall baking or dinner needs. Simply a must-have during these colder months!

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 279kcal

Ingredients

3 Tablespoons salted butter
1½ cups chopped onion
5 cups chopped mushrooms
2¼ teaspoons minced garlic
¼ cup dry white wine optional
3 Tablespoons all purpose flour
4 cups chicken stock
1 cup whole milk
1 cup heavy cream
7-8 sprigs fresh thyme
salt and pepper to taste

Instructions

In a 6 quart stockpot over medium heat, melt butter.
Add onions, mushrooms, and garlic.
Sauté until cooked through, 8-10 minutes.
Add wine, if using.
Cook for 1-2 minutes.
Add flour and chicken stock.
Cook for 2-3 minutes.
Add milk, cream, and thyme.
Purée.
Bring to a boil.
Reduce heat.
Simmer for 15 to 20 minutes.
Season to taste.

Notes

Substitutions:

You can make this recipe vegetarian by using vegetable broth.
You could also make this recipe gluten free by substituting cornstarch for the flour! You will need ½ the amount of cornstarch and an equal amount of water mixed together. Just make sure you add the cornstarch at the very end rather than when the flour is added. Also, if you add cornstarch, keep in mind that this recipe will not freeze well.
Don’t have fresh thyme? Don’t worry! You can use about an ⅛ teaspoon dried thyme.

Expert Tips:

You can really use any mushrooms you like! For this recipe, we used baby bellas, but you can use white button, shiitakes, or even a blend.
Don't worry about chopping everything perfectly! It will be puréed later.
You can use a traditional blender or a stick blender to purée this soup. Just be very careful as the soup will be hot!
If you would like to serve this just as a soup and not use it in casseroles, you can actually skip puréing, if you wish.
This recipe freezes really well.

Nutrition