ULTIMATE CREAMY MUSHROOM SOUP

I can almost smell the earthy aroma just thinking about it! Growing up, a steaming bowl of Cream of Mushroom Soup was the ultimate comfort food on a chilly evening. My grandmother always had a secret ingredient that made hers taste like pure magic, and I’ve spent years trying to recreate that flavor. Today, I’m sharing my perfected recipe, packed with tips and tricks to guarantee you’ll make the most decadent, unforgettable Cream of Mushroom Soup you’ve ever tasted!

Unlocking the Secrets to Perfect Cream of Mushroom Soup

Cream of Mushroom Soup. Just the name evokes a sense of warmth and coziness, doesn’t it? It’s a classic for a reason, but let’s be honest, not all versions are created equal. Some are bland, some are thin, and some just…miss the mark. But fear not! I’m going to walk you through everything you need to know to create a restaurant-quality soup right in your own kitchen. We’re talking deeply flavorful, luxuriously creamy, and so satisfying you’ll want to make it every week.

Why This Recipe Works

This isn’t just another recipe you found online. I’ve poured my heart and soul (and countless batches of soup!) into perfecting this method. Here’s what makes it special:

• Deeply Layered Flavors: We don’t just sauté some mushrooms and call it a day. We build flavor with every step, from browning the mushrooms to creating a rich, savory base.
• Perfectly Creamy Texture: No gloppy, starchy soup here! We achieve a smooth, velvety texture without relying solely on heavy cream (although we definitely use some!).
• Customizable: This recipe is a fantastic base, but I’ll also show you how to customize it with different types of mushrooms, herbs, and even a touch of wine.

Ingredients You’ll Need

Let’s gather our ingredients! Quality matters, so try to use the freshest mushrooms you can find. Here’s what you’ll need:

• Mushrooms: 1 ½ pounds, a mix of cremini (baby bella) and shiitake mushrooms is my favorite. You can also use white button mushrooms, or experiment with more exotic varieties like oyster or portobello.
• Butter: ½ cup (1 stick), unsalted. Butter is essential for flavor and richness.
• Onion: 1 medium, finely chopped. Adds a savory sweetness to the base.
• Garlic: 4 cloves, minced. Garlic is a must for depth of flavor.
• Dry Sherry (optional): ¼ cup. Sherry adds a wonderful nutty complexity. If you don’t have sherry, you can substitute dry white wine or simply omit it.
• All-Purpose Flour: ¼ cup. This helps to thicken the soup.
• Chicken Broth: 6 cups. Use low-sodium broth so you can control the salt level. Vegetable broth works well too, for a vegetarian version.
• Heavy Cream: 1 cup. The key to that luxurious creaminess!
• Fresh Thyme: 2 sprigs. Adds an earthy, aromatic note.
• Salt and Black Pepper: To taste.
• Fresh Parsley: For garnish, chopped.

Step-by-Step Instructions

Alright, let’s get cooking! Follow these steps carefully, and I promise you’ll be amazed by the results.

1. Prepare the Mushrooms: Clean the mushrooms with a damp paper towel. Avoid soaking them in water, as they’ll absorb it and become soggy. Slice the mushrooms thinly.
2. Sauté the Mushrooms: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and have released their moisture, about 8-10 minutes. Don’t overcrowd the pot; you may need to do this in batches to get a good sear. The mushrooms should be nicely browned and shrunken, not just steamed. That deep browning is where a lot of the flavor comes from!
3. Add the Aromatics: Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. The aroma at this point should be incredibly inviting!
4. Deglaze with Sherry (Optional): If using sherry, pour it into the pot and scrape up any browned bits from the bottom. This is called deglazing, and it adds a ton of flavor. Let the sherry reduce slightly, about 1-2 minutes.
5. Add the Flour: Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1 minute. This creates a roux, which will help to thicken the soup. Be sure to cook the flour for a full minute to eliminate any raw flour taste.
6. Whisk in the Broth: Gradually whisk in the chicken broth, making sure to break up any lumps of flour. Add the thyme sprigs.
7. Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low and cover. Simmer for 20 minutes to allow the flavors to meld together.
8. Blend the Soup (Optional): For a completely smooth soup, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches. If you prefer a chunkier soup, skip this step. I personally like a partially blended soup, with some chunks of mushroom remaining.
9. Stir in the Cream: Stir in the heavy cream and heat through gently. Do not boil the soup after adding the cream, as it may curdle.
10. Season to Taste: Season the soup with salt and black pepper to taste. Remember that the broth may already contain some salt, so start with a small amount and add more as needed.
11. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve immediately.

Success Tips for Perfect Cream of Mushroom Soup

Here are a few golden rules to ensure your Cream of Mushroom Soup is a resounding success:

• Don’t Overcrowd the Pan: When sautéing the mushrooms, work in batches if necessary. Overcrowding the pan will cause the mushrooms to steam instead of brown, resulting in less flavor.
• Use Fresh Thyme: Fresh thyme adds a subtle but crucial earthy note. If you don’t have fresh thyme, you can substitute dried thyme, but use only about ½ teaspoon.
• Taste and Adjust: Taste the soup frequently throughout the cooking process and adjust the seasoning as needed. This is your chance to make it perfect!
• Don’t Boil After Adding Cream: Boiling the soup after adding the cream can cause it to curdle. Heat gently and avoid bringing it to a boil.
• Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Variations and Additions

Want to take your Cream of Mushroom Soup to the next level? Here are a few ideas:

• Different Mushrooms: Experiment with different types of mushrooms, such as oyster, portobello, or chanterelle. Each type of mushroom will add its own unique flavor.
• Add Wine: For an even deeper flavor, add ½ cup of dry white wine along with the sherry.
• Add Bacon: Cook some bacon until crispy, then crumble it over the soup as a garnish. The smoky flavor of the bacon pairs perfectly with the earthy mushrooms.
• Add Truffle Oil: A drizzle of truffle oil at the end adds a luxurious touch. Be careful not to use too much, as it can be overpowering.
• Make it Vegan: Substitute the butter with olive oil or vegan butter, the chicken broth with vegetable broth, and the heavy cream with coconut cream or cashew cream.

Serving Suggestions

Cream of Mushroom Soup is delicious on its own, but it also pairs well with a variety of sides:

• Grilled Cheese Sandwich: A classic pairing! The creamy soup and cheesy sandwich are a match made in heaven.
• Crusty Bread: Perfect for dipping into the soup.
• Salad: A light salad provides a nice contrast to the richness of the soup.
• Roasted Vegetables: Roasted vegetables, such as Brussels sprouts or carrots, complement the earthy flavors of the soup.

It’s also fantastic as a base for other dishes! Think about using it in a casserole, or as a sauce for pasta. The possibilities are endless!

Other Soups You Might Enjoy

If you’re a soup lover like me, you’re always looking for new and exciting recipes to try. Here are a few of my other favorite soup recipes that I think you’ll enjoy:

For a hearty and comforting meal, try my CHICKEN DUMPLING SOUP. It’s packed with tender chicken, fluffy dumplings, and a rich, flavorful broth.

If you’re looking for something quick and easy, my CREAMY TORTELLINI SOUP is a winner. It’s ready in just minutes and is perfect for a weeknight dinner.

For a spicy and flavorful soup, try my CAJUN CHICKEN SOUP. It’s packed with chicken, vegetables, and Cajun spices, and is sure to warm you up from the inside out.

If you’re a fan of chowder, my SAUSAGE POTATO CHOWDER is a must-try. It’s creamy, hearty, and full of flavor.

For a classic and comforting soup, you can’t go wrong with my CREAMY POTATO SOUP. It’s simple, satisfying, and perfect for a cold day.

And if you’re looking for a healthy and delicious soup, my ROASTED CAULIFLOWER SOUP is a great option. Roasting the cauliflower brings out its natural sweetness and creates a creamy and flavorful soup.

A Recipe for Comfort and Joy

Making Cream of Mushroom Soup from scratch is more than just following a recipe; it’s about creating a moment of comfort and joy. It’s about the warmth of the kitchen, the aroma of sautéing mushrooms, and the satisfaction of creating something delicious from simple ingredients. I hope this recipe inspires you to get in the kitchen and create your own memories with this classic soup. Enjoy!

ULTIMATE CREAMY MUSHROOM SOUP

Amelia Chen-Morrison

This recipe for Ultimate Creamy Mushroom Soup delivers a restaurant-quality experience at home. It features deeply layered flavors, a perfectly creamy texture, and customizable options for different mushrooms, herbs, and wines, making it a comforting and satisfying dish for any occasion.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Immersion blender or regular blender (optional)
• Ladle
• Spatula or wooden spoon

Ingredients

  

• 1 ½ pounds mixed mushrooms cremini, shiitake, or your favorite
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• ¼ cup dry sherry optional
• ¼ cup all-purpose flour
• 6 cups low-sodium chicken broth or vegetable broth
• 1 cup heavy cream
• 2 sprigs fresh thyme
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

 

• Clean the mushrooms with a damp paper towel and slice them thinly.
• In a large pot or Dutch oven, melt the butter over medium-high heat.
• Add the sliced mushrooms and cook, stirring occasionally, until they are browned and have released their moisture, about 8-10 minutes. Work in batches to avoid overcrowding the pot.
• Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
• If using sherry, pour it into the pot and scrape up any browned bits from the bottom. Let the sherry reduce slightly, about 1-2 minutes.
• Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1 minute.
• Gradually whisk in the chicken broth, making sure to break up any lumps of flour. Add the thyme sprigs.
• Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld together.
• For a completely smooth soup, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches. If you prefer a chunkier soup, skip this step.
• Stir in the heavy cream and heat through gently. Do not boil the soup after adding the cream.
• Season the soup with salt and black pepper to taste.
• Ladle the soup into bowls and garnish with fresh parsley. Serve immediately.

Notes

For a richer flavor, consider using a combination of wild mushrooms. Don’t overcrowd the pan when sautéing the mushrooms; doing so will steam them instead of browning them. This soup can be stored in the refrigerator for up to 3 days; reheat gently. To make it vegan, substitute butter with olive oil or vegan butter, chicken broth with vegetable broth, and heavy cream with coconut cream or cashew cream.