Easy Cream of Mushroom Soup
Cozy, rich, and just right for any meal, this cream of mushroom soup recipe delivers deep, satisfying flavor.
Foto: Once Upon a Chef
Ingredients
- 4 tablespoons unsalted butter
- 1 cup chopped shallots (from 4 medium shallots)
- 4 cloves garlic (roughly chopped)
- ¼ cup all-purpose flour
- 1½ lbs mixed wild mushrooms (such as shiitake, oyster, portobello, stemmed and roughly chopped)
- ½ cup dry white wine (divided)
- 5 cups low-sodium chicken broth
- 1¼ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ½ cup heavy cream
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh chives (for garnish)
- Homemade or store-bought croutons (for serving)
Steps
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In a large pot melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 2 minutes more. Stir in the flour and cook 1 minute more, then add the mushrooms, ¼ cup of the wine, chicken broth, salt and pepper. Bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes, until the mushrooms are tender.
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Using a slotted spoon, remove about 2 large ladlefuls of the mushrooms and set aside (don’t worry if there are some shallots mixed in there). Using a handheld immersion blender, purée the soup until smooth. (Alternatively, let the soup cool slightly and use a blender to puree in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.)
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Stir in the cream, the remaining ¼ cup of wine, the thyme, the sage, and the reserved mushrooms. Bring to a simmer, then taste and adjust seasoning with salt and pepper, if necessary. Ladle into bowls and top with the chives and croutons.
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Make-Ahead Instructions: This soup will keep nicely in the refrigerator for 3 to 4 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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