Homemade cream of mushroom soup is easy to make, and it tastes so good! Follow this recipe and learn how to make this simple, delicious soup from scratch. Perfect on a cold night – it will warm you from your head to your toes, and fill you with herby, mushroomy goodness. You won’t be disappointed!
Cream of Mushroom Soup Recipe
Cream of Mushroom Soup
Equipment
- large stock pot
- cutting board
- kitchen knife
- ladle
Ingredients
- 2 stalks celery – sliced thin
- 2 shallots – minced
- 4 clove garlic – minced
- 1 ½ pound cremini mushrooms – sliced
- 2 tbsp all-purpose flour
- 4 cup chicken stock
- 4 tbsp butter – salted
- 1 tsp sea salt – more to taste
- ½ tsp black pepper – freshly ground, more to taste
- 2 sprigs fresh thyme
- ¾ cup dry white wine – something you would actually drink
- 1 cup heavy cream
- ½ bunch flat-leaf parsley – chopped
Instructions
Prepare the Ingredients
- Finely slice the celery, and set aside.2 stalks celery
- Finely dice the shallots, and set aside.2 shallots
- Mince the garlic, and set aside.4 clove garlic
- Slice the mushrooms, and set aside.1 1/2 pound cremini mushrooms
- Measure out the flour, and set aside.2 tbsp all-purpose flour
- Pre-heat the chicken stock in the microwave.4 cup chicken stock
Make the Soup
- Heat 2 tablespoons butter in a pot over medium-high heat.4 tbsp butter
- When the butter has melted, add mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes.
- Season with salt and pepper, then remove them from the pot and reserve.1 tsp sea salt, 1/2 tsp black pepper
- In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the garlic, celery, thyme and shallots. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes.2 sprigs fresh thyme
- Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to lightly toast.
- Add the dry white wine to the vegetable mixture.3/4 cup dry white wine
- Deglaze with the wine while scraping up any browned bits.
- Slowly add the hot stock while stirring to reduce lumps.
- Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
- Add the cream and bring back to a simmer.1 cup heavy cream
- Add the mushrooms and parsley. Taste and adjust the seasonings if necessary.1/2 bunch flat-leaf parsley
- Serve hot!
PRIVATE NOTES
Nutrition
More Information
Vegetables
For best results, slice the celery very thin. Finely dice the shallots, and mince the garlic. Keep the mushrooms rather thick – they are the stars of the show. You want the flavors of the celery, shallot, and garlic to shine through, but not the textures. Each bite should have a nice piece of mushroom swimming in flavorful soup.
Mushrooms
I like to use brown Cremini mushrooms when making Cream of Mushroom Soup. They have a wonderful mushroom flavor, pleasant texture, and they brown up very nicely in butter. You could experiment with adding a few shiitake mushrooms. Cremini mushrooms are young portobello mushrooms. If you have one or two that are very large, you could thinly slice them, brown them separately, then lay one or two slices on top of the soup when serving for a lovely presentation.
Sautéing
Sauté the vegetables until they are soft, before adding the stock. Once you add the stock, the vegetables will stop softening. Crunchy celery can be off-putting in a delicate Cream of Mushroom Soup.
Serve It With Bread
There’s nothing like a warm, freshly baked French baguette to enhance your meal. Serve it slathered with Herbed Butter for extra yummy goodness.
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Chicken Noodle Soup
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Broccoli Cheese Soup
Chicken and Rice Soup
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Chicken Gumbo
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