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Best Homemade Cream of Mushroom Soup Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, dinner
Cuisine American, European
Servings 6

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 large yellow onion peeled and small diced
  • 4 cloves garlic finely minced
  • 2 lb assorted mushrooms cleaned and sliced
  • 1/2 cup white wine
  • 1/2 cup all-purpose flour
  • 3 quarts chicken stock
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons fresh parsley finely minced
  • 1 tablespoon fresh thyme finely minced
  • 2 tablespoons olive oil
  • 1 1/2 - 2 cups mushrooms reserved from the 2lb
  • to taste salt
  • to taste black pepper

Instructions
 

  • On a large pot over low heat, add 3 tablespoons of unsalted butter and the onions. Mix together and cook until well caramelized for about 45 minutes.
  • Add the minced garlic and cook for another minute until fragrant.
  • Add the sliced mushrooms and cook until softened and browned.
  • Deglaze the pot with 1/2 cup of white wine, scraping up any browned bits from the bottom.
  • Stir in 1/2 cup of all-purpose flour and cook for 1-2 minutes.
  • Gradually whisk in 3 quarts of chicken stock, ensuring there are no lumps.
  • Bring to a simmer and cook for 15-20 minutes, or until the soup has thickened.
  • Stir in 1 1/2 cups of heavy whipping cream, 3 tablespoons of fresh parsley, and 1 tablespoon of fresh thyme.
  • Season with salt and pepper to taste.
  • While the soup simmers, heat 2 tablespoons of olive oil in a separate pan.
  • Add the reserved mushrooms and sauté until browned and crispy.
  • Serve the soup garnished with the sautéed mushrooms.
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