Cream of Mushroom Soup
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Earthy yet elegant, this easy cream of mushroom soup is perfect for warm-you-up lunches, holiday meals, or anything in between.
In the fall, and especially when the holidays roll around, most grocers sell wild mushrooms in packages that are washed, sliced, and ready to cook, making this cream of mushroom soup recipe easy to whip up. The secret to the soup’s wonderful flavor is that some of the wine is added at the end—meaning it’s not cooked off—which adds bright flavor that cuts through the earthiness of the mushrooms and richness of the cream. This is one of my favorite soup recipes for entertaining—it’s creamy and flavorful, yet not so rich that it spoils everyone’s appetite. It’s also the perfect choice for a cozy lunch or light dinner.
“We loved this soup on the night I made it, and it was even better the next day!”
What You’ll Need To Make Cream of Mushroom Soup
- Shallots and Garlic: These aromatics form the flavor base of the soup
- All-Purpose Flour: Acts as a thickening agent, ensuring the soup has nice body.
- Mixed Wild Mushrooms: These mushrooms have wonderful varied textures and deep, earthy flavor. Each type contributes a unique flavor, from the meaty texture of portobellos to the delicate flavor of oysters.
- White Wine: Adds acidity, depth, and brightness to the soup, balancing the richness of the other ingredients. If you’re avoiding alcohol, you can omit the wine and add a squeeze of fresh lemon juice to the soup just before serving.
- Chicken Broth: Enriches the soup with a savory depth.
- Heavy Cream: Lends creaminess and richness to the soup, softening the earthy tones of the mushrooms and balancing the acidity from the wine.
- Thyme, Sage, Chives: These herbs are chosen for their ability to marry well with mushrooms. Thyme and sage offer a woodsy, aromatic quality, while chives add a mild onion-like flavor and a burst of color as a garnish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Melt the butter in a large pot over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes.
Add the garlic and cook 2 minutes more—be sure not to let it brown.
Stir in the flour and cook 1 minute more to cook off any raw flour taste and get rid of any lumps.
Mix in 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.
Use a slotted spoon to remove about 2 large ladlefuls of mushrooms and set them aside (a few shallots mixed in is fine)—you’ll stir these in at the end.
Purée the soup until smooth using an immersion blender. (If using a regular blender, let the soup cool slightly, purée in batches, and remove the center knob from the lid to prevent splatters.)
Stir in the cream, the remaining ¼ cup of wine, the thyme, the sage, and the reserved mushrooms.
Bring the soup to a simmer, then taste and adjust the seasoning with salt and pepper, if needed. Ladle into bowls and top with the chives and homemade croutons. The soup will keep beautifully in the refrigerator for up to 4 days; freezing is not recommended.
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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
Instructions
- 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.
- 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.)
- 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.
- Make-Ahead Instructions: This soup will keep nicely in the refrigerator for 3 to 4 days.
Nutrition Information
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- Per serving (6 servings)
- Calories: 271
- Fat: 17 g
- Saturated fat: 10 g
- Carbohydrates: 21 g
- Sugar: 4 g
- Fiber: 6 g
- Protein: 8 g
- Sodium: 568 mg
- Cholesterol: 48 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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So good, creamy and herby 🙂
Delicious! I don’t especially like mushrooms but this soup has changed my mind. So so good! Thank you Jenn!
Mushroom soup tasted great however mine was not creamy or thick, had to make a slurry to thicken it up. also the color of my soup was not golden but mushroom color. Any advise? Will be fixing it again!
Ellen
Hi Ellen, next time you make this, I’d increase the flour by about 2 tablespoons to make it a little thicker. And you’re the second person to comment on the color of the soup being darker than that in the pics. I believe the lighting used when shooting the pictures makes the soup look lighter than it really is (so you’re not doing anything wrong).
Can I double the ingredients for the Mushroom Soup?
Sure!
Jenn,
How would I make this GF? Just use GF flour? And, if I don’t want to buy a whole thing of GF flour, is there another way?
Thank you! 🙂
Andrea
Hi Andrea, you can use cornstarch. Wait until the very end and then make a “slurry” by combining 3T cornstarch with 3T cold water; mix until completely smooth. Whisk half of the slurry into the soup and bring to a gentle boil on the stovetop and simmer until the broth is thickened and any starchy taste has been cooked away. If you want it thicker, add the remaining slurry little by little and repeat. Hope you enjoy!
Jenn, I make your recipes all the time, not only because they are reliably delicious but also because of your clear instructions and helpful tips. Somehow after our vegetarian Thanksgiving extravaganza, I have a pound of sliced white mushrooms and a half pound of baby Bellas left in my fridge. Can I use them to make this soup? What changes should I make? Thanks so much!
Happy Day-after-Thanksgiving!!
Hi Barbara, so glad you liked the recipes and find them easy to follow! You can use the mushrooms you have; it will still be delicious!
Can the recipe be made to the point of adding the spices, cream and wine and the n frozen? I would add the spices, cream and wine after thawing.
Sure, Mike, that should work. 😊
I had hernia surgery and after 7 days I had to find Pureed recipes.
It smell good while making it and very tasty. I will make this for use again. I enjoy all your recipes so far.
In a word – Lucious! – and I have to admit I took a shortcut. Used a large jar of dehydrated, mixed “gourmet” mushrooms that I picked up at Costco. Stepped carefully through your instructions and as always, another winner. So good that next time I will hunt down fresh mushrooms. Then I won’t share it with anybody…
This is one of the most sophisticated, delicious soups I have ever had.
Jenn, you absolutely never disappoint. Absolutely everything I make of yours is wonderful, beautifully presented, and restaurant quality. So nice to know I can dazzle anyone by serving them one of your delightful recipes.
❣️