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Cream of Mushroom Soup

A comforting and creamy soup, made with fresh cremini mushrooms, rich heavy cream, and a dash of white wine for a delightful depth of flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil Use extra virgin for a fragrant touch.
  • 3 tablespoons butter Use at room temperature for easy melting.
  • 1 large yellow onion, diced The foundation of flavor.
  • 20 oz. cremini mushrooms, washed, dried, sliced Half roughly diced, half sliced for texture.
  • 4 cloves fresh garlic, minced Adds a pop of aromatic flavor.
  • 3/4 teaspoon salt Used while sautéing.
  • 1/2 teaspoon dried thyme A classic herb to enhance the flavor.
  • 1/2 teaspoon dried parsley Adds freshness to the soup.
  • 1/4 teaspoon paprika For mild heat and color.
  • 1/4 teaspoon basil A touch of herbaceous flavor.
  • 1/4 teaspoon black pepper To taste and balance flavors.
  • 3/4 cup dry white wine Enhances depth, preferably Pinot Grigio.
  • 2 teaspoons Worcestershire sauce Adds umami.
  • 2 teaspoons Dijon mustard For depth and tang.
  • 1/3 cup all-purpose flour For thickening.
  • 4 cups chicken broth Use homemade or low-sodium for more control.
  • 1 cup heavy cream For creaminess.

Method
 

Preparation
  1. In a small bowl, mix together the thyme, parsley, paprika, basil, and black pepper. Set aside.
  2. Roughly dice three-quarters of the cremini mushrooms, keeping the rest sliced for the final texture.
Cooking
  1. Heat olive oil in a large pot over medium-high heat. Add the diced mushrooms, sprinkle with salt, and sauté for about 10 minutes until softened and browned. Remove from the heat and set aside.
  2. Lower the heat to medium, and add the butter and diced onion to the pot. Cook for 15 minutes until softened and translucent, stirring occasionally.
  3. Pour in the white wine, then add the garlic, Worcestershire sauce, mustard, and the previously mixed seasonings. Cook for 5-6 minutes, reducing the wine by half.
  4. Stir in the flour and cook for 2 minutes until it’s slightly golden.
  5. Gradually whisk in the chicken broth and heavy cream, followed by the beef bouillon cube. Bring to a boil, then reduce to a simmer.
  6. Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. Stir in the remaining sliced mushrooms for texture.
  7. Simmer uncovered for about 10-15 minutes until you reach your desired thickness. Adjust salt or pepper as needed. Serve hot.

Notes

This soup lasts up to 3 days in the fridge and freezes well for up to 3 months. Reheat on the stove over low heat to maintain creaminess.