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–+ servings
Serve hot with a side of garlic bread.

Cream of Mushroom Soup

Creamy, delicious soup made with mushrooms, thyme, chicken stock and heavy cream.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soup
Cuisine French
Servings 4 people
Calories 497 kcal

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
    Thinly slice the celery.
  • Finely dice the shallots, and set aside.
    2 shallots
    Finely dice the shallots.
  • Mince the garlic, and set aside.
    4 clove garlic
    Mince the garlic.
  • Slice the mushrooms, and set aside.
    1 1/2 pound cremini mushrooms
    Slice the mushrooms.
  • Measure out the flour, and set aside.
    2 tbsp all-purpose flour
    Measure out the flour.
  • Pre-heat the chicken stock in the microwave.
    4 cup chicken stock
    Preheat the chicken stock in the microwave.

Make the Soup

  • Heat 2 tablespoons butter in a pot over medium-high heat.
    4 tbsp butter
    Melt the butter over medium heat.
  • When the butter has melted, add mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes.
    Brown the sliced mushrooms in the butter.
  • Season with salt and pepper, then remove them from the pot and reserve.
    1 tsp sea salt, 1/2 tsp black pepper
    Remove the browned mushrooms, and set aside.
  • 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
    Sauté the vegetables in the hot butter.
  • 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 flour to the sautéed vegetables.
  • Add the dry white wine to the vegetable mixture.
    3/4 cup dry white wine
    Add dry white wine to the sautéed vegetables.
  • Deglaze with the wine while scraping up any browned bits.
    Deglaze the pan, scraping up the fond.
  • Slowly add the hot stock while stirring to reduce lumps.
    Add hot chicken stock.
  • Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
    Stir to incorporate.
  • Add the cream and bring back to a simmer.
    1 cup heavy cream
    Add the heavy cream.
  • Add the mushrooms and parsley. Taste and adjust the seasonings if necessary.
    1/2 bunch flat-leaf parsley
    Add the browned mushrooms and parsley to the soup.
  • Serve hot!
    Cream of Mushroom Soup - Served in a bowl.

Nutrition

Calories: 497kcal | Carbohydrates: 26g | Protein: 13g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 1065mg | Potassium: 1262mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1948IU | Vitamin C: 14mg | Calcium: 116mg | Iron: 2mg
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