Name: Cream of Mushroom Soup with Caramelized Onions and White Wine Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: ½ teaspoon dried thyme; ½ teaspoon dried parsley; ¼ teaspoon paprika; ¼ teaspoon dried basil; ¼ teaspoon black pepper; 1 tablespoon olive oil; 20 oz. cremini (baby bella) mushrooms (washed, dried, sliced); ¾ teaspoon salt (to season mushrooms); 3 tablespoons butter; 1 large yellow onion (diced); ¾ cup dry white wine; 4 cloves fresh garlic (minced); 2 teaspoons Worcestershire sauce; 2 teaspoons Dijon mustard; 1/3 cup all-purpose flour; 4 cups chicken broth; 1 cup heavy cream; 1 beef bouillon cube

Ingredients

½ teaspoon dried thyme

½ teaspoon dried parsley

¼ teaspoon paprika

¼ teaspoon dried basil

¼ teaspoon black pepper

1 tablespoon olive oil

20 oz. cremini (baby bella) mushrooms, washed, dried, sliced

¾ teaspoon salt (for seasoning mushrooms)

3 tablespoons butter

1 large yellow onion, diced

¾ cup dry white wine

4 cloves fresh garlic, minced

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1/3 cup all-purpose flour

4 cups chicken broth

1 cup heavy cream

1 beef bouillon cube

Instructions

Step 1: Combine the dried thyme, parsley, paprika, basil, and black pepper in a small bowl and set aside. Do not include the salt in this mixture. Measure out all other ingredients before starting.

Step 2: Take three-quarters of the mushrooms and roughly dice them; keep the remaining mushrooms sliced whole for texture.

Step 3: Heat olive oil in a soup pot over medium-high heat. Add the mushrooms and sprinkle with ¾ teaspoon salt. Sauté for about 10 minutes, stirring frequently, until the mushrooms soften. When you see water released, increase the heat slightly and stir continuously to help evaporate the moisture. Remove mushrooms from the pot and set aside.

Step 4: Reduce heat to medium. Add butter and diced onions to the pot. Let the onions soften and begin caramelizing for about 15 minutes, stirring frequently to develop depth of flavor.

Step 5: Stir in the white wine, minced garlic, Worcestershire sauce, Dijon mustard, and the prepared soup seasoning mix. Cook until the wine reduces by half, roughly 5–6 minutes. Then stir in the flour and cook for 2 minutes more, stirring constantly to avoid lumps.

Step 6: Gradually add chicken broth in small splashes while stirring continuously. Follow with the heavy cream added the same way. Crumble in the beef bouillon cube and bring the soup to a boil, then reduce to a simmer.

Step 7: Add up to 1 ½ cups of the diced mushrooms to the soup and use an immersion blender to blend the mixture until smooth. Alternatively, blend in batches using a blender, then return to the pot. Add the remaining sliced mushrooms back into the soup for added texture.

Step 8: Simmer the soup uncovered for 10 to 15 minutes, or until you reach your preferred thickness. The longer it simmers, the more concentrated and rich the flavor becomes.

Step 9: Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy!

Tips & Variations

For a vegetarian version, substitute vegetable broth and omit the beef bouillon cube.

If you prefer a chunkier soup, blend less of the mushrooms and onions and leave more whole.

Using cremini mushrooms adds a deeper flavor, but white button mushrooms work well too.

Dry white wine can be substituted with dry vermouth or additional broth if preferred.

FAQs

Can I use other types of mushrooms for this soup?

Yes, you can substitute cremini mushrooms with white button, shiitake, or a mix of wild mushrooms. Just adjust cooking times slightly if using firmer varieties.

Is it okay to skip the wine in the recipe?

Yes, if you prefer not to use wine, you can replace it with extra chicken broth or a bit of white grape juice for sweetness. The wine adds depth but isn’t essential.