Name: Easy Cream of Mushroom Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 to 6
Cuisine: American, French
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

Easy Cream of Mushroom Soup

Cozy, rich, and just right for any meal, this cream of mushroom soup recipe delivers deep, satisfying flavor.

Servings: 4 to 6

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour

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

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