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–+ servings
Overhead view of rich, thick, greyish-brown cream of mushroom soup in a large round black pot.

Cream of Mushroom Soup

mylifeinbalancegroup.com/cream-of-mushroom-soup/
Rich and decadent and SO much better than canned versions, serve this incredible cream of mushroom soup as a starter or main dish, or use it in place of store-bought in any of your favorite recipes!
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • Large, heavy-bottomed pot
  • Large wooden spoon
  • whisk
  • immersion blender or standard blender, see Notes

Ingredients

  • 2 tablespoons unsalted butter (at room temperature)
  • ½ cup chopped white onion (approximately ½ of one medium onion)
  • 1 tablespoon minced fresh garlic (approximately 2-3 cloves)
  • 2 tablespoons unsalted butter (at room temperature)
  • 6 cups sliced mushrooms (approximately 20 ounces, white or baby bella mushrooms)
  • ¼ cup dry white wine (or ¼ cup low-sodium chicken or vegetable broth)
  • 4 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • ⅛ teaspoon dried thyme
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon freshly ground black pepper (plus more to taste)
  • 1 cup half-and-half (at room temperature)

Instructions

  • Place large, heavy-bottomed pot on stovetop over medium heat. When pot is warm, add 2 tablespoons unsalted butter. Let butter melt completely, pushing butter across bottom of pot with wooden spoon occasionally.
  • Once butter has melted, add ½ cup chopped white onion and stir to incorporate. Sauté onions until slightly softened, approximately 3 to 5 minutes.
  • Once mushrooms have softened slightly, add 1 tablespoon minced fresh garlic and stir to incorporate. Sauté garlic, stirring frequently, 30 seconds or until just fragrant.
  • When garlic is fragrant, add remaining 2 tablespoons unsalted butter and 6 cups sliced mushrooms. Stir to incorporate. Sauté mushrooms without stirring 5 minutes or until mushrooms have released almost all moisture.
  • Stir mushrooms then sauté 5 to 10 minutes more, stirring as needed, until mushrooms are golden brown and caramelized on all sides.
  • When mushrooms are browned, pour ¼ cup dry white wine into pot. Sprinkle 4 tablespoons all-purpose flour over ingredients in pot and stir until flour is fully incorporated and golden, approximately 3 to 5 minutes.
  • Once flour mixture has become golden, add 4 cups low-sodium chicken broth in small increments, stirring constantly.
  • When all broth has been incorporated completely, add ⅛ teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper to pot and stir to incorporate.
  • Reduce heat under pot to medium-low and simmer soup 15 minutes.
  • After 15 minutes, remove pot from heat and let soup cool 3 to 5 minutes.
  • Insert immersion blender into pot and blend mixture until desired consistency is achieved. Alternately, ladle soup into standard blender, working in multiple batches, and blend soup to desired consistency. See Notes below for tips on blending hot liquids in standard blenders.
  • When satisfied with soup consistency, add 1 cup half-and-half to pot and stir until fully incorporated.
  • Taste soup and add salt and/or pepper if needed. Ladle soup into serving bowls and serve warm.

Recipe Notes

  • If you'd like a few unblended sautéed mushrooms in your soup, transfer a portion of the unblended soup to another bowl, then blend the remaining soup to your desired consistency. Return the reserved soup to the pot after blending and serve as desired.
  • Leftovers (or Make-Ahead Option): Let the soup cool completely, then transfer it to an airtight container. Refrigerate the soup up to 5 days, reheating it on the stove prior to serving.
  • Freezer Option: Prepare soup as instructed. After blending soup, do not add half-and-half. Instead, transfer blended soup to airtight, freezer-safe container and let cool completely, then freeze soup up to 3 months. When ready to use or serve soup, defrost it overnight in the refrigerator first, then reheat it on the stovetop over medium-low heat. When the soup is warm, stir in the room-temperature half-and-half, then continue heating the soup until hot.
 

Tips for Blending Hot Liquids in a Standard Blender

  1. Fill blender no more than halfway. Work in batches as needed.
  2. Let mixture cool slightly before blending.
  3. Always blend hot liquids with center cap of blender lid removed. Cover with dish towel and hold down tightly to keep lid on blender and keep mixture from splashing out.

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 200calProtein: 8gFat: 13gSaturated Fat: 8gTrans Fat: 0.3gCholesterol: 34mgSodium: 274mgPotassium: 653mgTotal Carbs: 14gFiber: 1gSugar: 4gNet Carbs: 13gVitamin A: 378IUVitamin C: 2mgCalcium: 77mgIron: 1mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/cream-of-mushroom-soup/