Cream of Mushroom Soup: a simple, cozy hearty soup recipe
If you're looking for a fast, easy-to-make soup recipe you can make in about 30 minutes, you'll love cream of mushroom soup. Perfect for chilly fall and winter days, cream of mushroom soup is thick, rich, and velvety with a beautiful savory, earthy mushroom flavor.
It's a hearty soup ideal for banishing the cold. Enjoy your cream of mushroom soup as an appetizer, or pair it with homemade bread, a salad, and some roasted veggies to make a hearty, homely meal you'll make again and again.
What are the Best Mushrooms for Cream of Mushroom Soup?
Typically, cremini, chestnut, or button mushrooms are used for cream of mushroom soup. Shitaake, porcini, or portobellos are great as well.
Cream of Mushroom Soup Ingredients
Mushrooms are the star of this phenomenal soup. The rich creaminess of the soup comes from heavy cream and butter.
Use any type of broth for the soup base – mushroom, vegetable, or chicken broth work especially well.
Wine adds an extra layer of flavor.
Shallots and garlic bring extra flavor, while flour thickens the soup.
Finally, you'll need a dash of salt and pepper for seasoning.
How to Make Cream of Mushroom Soup
It only takes about half an hour to make this sensational cream of mushroom soup. Gather your ingredients, and let's dive in! Start by melting the butter in the olive oil in a Dutch oven over medium-high heat. Sauté the shallots and mushrooms for 10 minutes until they soften. Sauté in the garlic and cook for 1 minute until fragrant.
Mix in the flour and cook until the mixture thickens and the raw flour smell disappears. This should take a couple of minutes. Whisk in the dry white wine. Cook for 2 to 3 minutes to evaporate the alcohol. Stir in the broth, followed by the cream, salt, and pepper. Turn the heat to low to warm the soup through, then serve – preferably with some crusty bread!
Tips for the Best Cream of Mushroom Soup
Use either homemade or store-bought broth for your soup. Mushroom or vegetable broth is perfect for vegetarian options, but you could use chicken broth instead.
Use dry white wine like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay for this recipe.
Add some chopped bacon, pancetta, or chopped sausage to make this wonderful soup even tastier.
To make vegan cream of mushroom soup, swap out the heavy cream for coconut milk and the butter for your favorite plant-based substitute.
For gluten-free cream of mushroom soup, opt for gluten-free flour instead of AP flour.
Add some lift to this soup with a garnish of fresh chopped herbs. Thyme, rosemary, and sage are ideal options.
Garnish your cream of mushroom soup with some grated cheddar or parmesan to make it more decadent and tasty.
What to Serve with Cream of Mushroom Soup
Thick slices of crusty French bread or sourdough are a must with homemade cream of mushroom soup. Dinner rolls would be delicious, too, and perfect for mopping up your bowl. Roasted vegetables and a green salad are ideal accompaniments to make a healthy, hearty complete meal.
How to Store Cream of Mushroom Soup
Keep leftover cream of mushroom soup in an airtight container in the fridge for up to 4 days. Reheat it on the stovetop until completely warmed through.
Can You Freeze Cream of Mushroom Soup?
Cream doesn't freeze well so freezing cream of mushroom soup isn't recommended.
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Instructions
Melt the butter in the oil in a large pot over medium-high heat. Stir in the shallots.
Melt the butter in the oil in a large pot over medium-high heat. Stir in the shallots.
Add in the mushrooms and cook for 10 minutes or until softened.
Add in the mushrooms and cook for 10 minutes or until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Stir in the garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for 1 to 2 minutes, until the mixture thickens and the raw flour smell cooks off.
Stir in the flour and cook for 1 to 2 minutes, until the mixture thickens and the raw flour smell cooks off.
Gradually add the wine. Let the alcohol burn off for about 2 to 3 minutes.
Gradually add the wine. Let the alcohol burn off for about 2 to 3 minutes.
Stir in the broth.
Stir in the broth.
Stir in the cream, salt, and pepper.
Stir in the cream, salt, and pepper.
Turn the heat to low to keep the soup warm and allow the flavors to come together.
Turn the heat to low to keep the soup warm and allow the flavors to come together.
Garnish with sliced cooked mushrooms and herbs, then serve.
Garnish with sliced cooked mushrooms and herbs, then serve.
Notes
Use grape juice, water, non-alcoholic wine, or extra stock to make alcohol-free cream of mushroom soup.
