Cream of Mushroom Soup

The secret to a really good cream of mushroom soup is getting plenty of flavor from the mushrooms themselves. I use a mix of varieties—shiitake, oyster, and portobello all work beautifully—because each brings something a little different to the soup.. Many grocery stores sell mixed mushrooms in convenient packages, so there’s no need to buy several kinds separately.

What I especially love about this recipe is the texture. Most of the soup is puréed until smooth and creamy, but some of the mushrooms are reserved and stirred back in, which gives it a nice bit of texture. I also add the white wine in two stages, saving some for the end to brighten the flavor. Fresh thyme, sage, and just enough cream bring everything together without overpowering the mushrooms.

What You’ll Need To Make Cream of Mushroom Soup

• Butter, Shallots & Garlic: Form the savory base of the soup. Shallots are a little milder and sweeter than onions and work especially well with mushrooms.
• Flour: Thickens the soup just enough to give it body without making it overly thick.
• Mixed Mushrooms: Remove any tough stems before chopping. There’s no need to chop the mushrooms uniformly since most of them will eventually be puréed.
• Dry White Wine: Adds acidity and brightness that balances the richness of the soup. Use a dry white wine you enjoy drinking, such as Sauvignon Blanc or Pinot Grigio.
• Chicken Broth: Forms the base of the soup. I recommend low-sodium broth so you can control the seasoning.
• Heavy Cream: Adds richness and gives the puréed soup its smooth, creamy texture without overwhelming the mushrooms.
• Fresh Thyme & Sage: Add fresh, woodsy flavor that complements the mushrooms.
• Chives & Croutons: For finishing the soup with a little freshness and crunch.
• Jump to the printable recipe for precise measurements

How To Make Cream Of Mushroom Soup

Start the soup: Melt the butter and cook the shallots until soft and translucent, without letting them brown. Add the garlic; when it smells fragrant, stir in the flour. The mixture will become thick and a little pasty—that’s exactly what you want.

Simmer the mushrooms: Add the mushrooms, wine, broth, salt, and pepper. As the soup simmers, the mushrooms will shrink considerably and become completely tender, and the broth will deepen in color.

Blend the soup: Scoop out some of the mushrooms and set them aside, then purée the soup until smooth and velvety, with no visible bits of mushroom remaining. If using a countertop blender, let the soup cool slightly and blend in batches, taking care with the hot liquid.

Finish the soup: Stir in the reserved mushrooms, cream, remaining wine, thyme, and sage, and gently bring the soup back to a simmer. It should be creamy and lightly thickened but still pourable, with tender pieces of mushroom throughout.

Serve: Ladle the soup into bowls and top with chives and croutons. Serve with crusty bread or a simple green salad, or add a sandwich for a heartier meal.

If you’re a mushroom lover like me, try my mushroom barley soup next. It’s a hearty, wholesome soup made with plenty of mushrooms and vegetables.