Homemade Cream of Mushroom Soup

Jillian Blair
Oct 18, 2023
2 min read

Updated: Dec 30, 2023

A bowl of fall, packed with mushroomy goodness

This week, I'm sharing five fall soup recipes that are warm and comforting for the cooler days ahead. Next up: this delicious cream of mushroom soup that beats anything from a can.

"Mushrooms are the best!" -ME

This recipe brings together a few undeniably delicious ingredients like mushrooms, fresh herbs, garlic, and my personal favorite, a shallot, that create a rich melody of fall flavors. Too good.

EARTHY AND HERBY, CREAMY MUSHROOM SOUP (4-5 side servings or 2-3 big bowls)

Ingredients

As always, feel free to mix it up and cook with your heart!

16 oz of mushrooms (I used baby bella and white)
1 shallot, diced
2 cloves of garlic, minced
2 teaspoons of fresh herbs (I used 1 each of thyme and sage) (alternatively, 1 1/2 teaspoons of dried herbs)
2 tablespoons of butter
2 tablespoons of flour
1/2 a cup of dry white wine
32 oz of veggie or mushroom stock
1/2 cup of half-and-half or heavy cream
Salt and pepper to taste

Directions

Wash and slice mushrooms. Chop 1 shallot. Mince sage, thyme (or your herbs of choice) and garlic.
Melt two tablespoons of butter in a pot and sauté shallots, mushrooms and garlic for 12-15 minutes on medium heat. Season with salt while cooking.
Sprinkle in 2 tablespoons of flour. Let this cook for 2 minutes.
Pour in a 1/2 cup of wine to deglaze. Let the wine cook for 1 minute while scraping the bottom of the pot.
Add in 32 oz of veggie or mushroom stock, along with thyme and sage, salt and pepper.
Simmer for 15 minutes uncovered.
Move 3/4 of the soup to a blender and blend until smooth. Or, remove 1/4 of the soup and blend the remaining soup in the pot with an immersion blender until smooth.
Return all the soup back to the pot. It should be smooth with whole mushroom slices mixed throughout.
Pour in a 1/2 cup of half and half or heavy cream. Simmer lightly uncovered for 10 minutes, until thickened.
Check for seasoning and serve.