Description
A rich and creamy homemade Cream of Mushroom Soup featuring sautéed cremini mushrooms, caramelized onions, and a smooth blend of herbs, wine, and cream, perfect as a comforting appetizer or main dish.
Ingredients
Scale
Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon paprika
- ¼ teaspoon dried basil
- ¼ teaspoon black pepper
Soup Base
- 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
Instructions
- Prepare Seasonings and Ingredients: Combine the dried thyme, parsley, paprika, basil, and black pepper in a small bowl and set aside. Measure out all ingredients before beginning the cooking process.
- Prepare Mushrooms: Take three-quarters of the mushrooms and roughly dice them, leaving the remaining mushrooms sliced whole for texture.
- Sauté Mushrooms: Heat olive oil in a soup pot over medium-high heat. Add the mushrooms and sprinkle with salt. Sauté them for about 10 minutes until softened, stirring frequently. When mushrooms release their water, increase heat slightly and stir continuously to evaporate the water. Remove the mushrooms from the pot and set aside.
- Caramelize Onions: Reduce heat to medium and add butter to the pot. Add diced onions and cook for 15 minutes, stirring frequently, until they soften and start to caramelize, adding rich depth of flavor.
- Add Wine, Aromatics, and Seasonings: Pour in the dry white wine, add minced garlic, Worcestershire sauce, Dijon mustard, and the prepared dried herb seasoning. Cook for 5-6 minutes, reducing the wine by half. Stir continuously.
- Make Roux and Add Broth: Stir in the flour and cook for 2 minutes, stirring continuously to form a roux. Gradually add the chicken broth in small splashes, stirring constantly to avoid lumps.
- Add Cream and Bouillon: Similarly, add the heavy cream gradually with continuous stirring, then add the beef bouillon cube. Bring the mixture to a boil and then reduce to a simmer.
- Blend Soup Base: Add up to 1½ cups of diced mushrooms to the pot. Use an immersion blender to puree the soup until smooth, blending the mushrooms and onions into the broth. Alternatively, transfer the soup in batches to a blender and puree.
- Add Textured Mushrooms: Stir in the remaining whole sliced and diced mushrooms to retain some texture in the soup.
- Simmer and Thicken: Simmer the soup uncovered for 10-15 minutes or until it reaches your desired thickness and concentration of flavor. The longer it simmers, the thicker it becomes.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot and enjoy!
Notes
- For a vegetarian version, substitute the chicken broth and beef bouillon with vegetable broth and vegetarian bouillon.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor; cooking will reduce the alcohol content.
- To achieve a thicker soup, simmer longer or add a bit more flour during the roux stage.
- Make sure mushrooms are thoroughly dried before sautéing to promote caramelization.
- Store leftover soup refrigerated for up to 3 days; reheat gently to avoid separation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Cream of mushroom soup, homemade mushroom soup, creamy mushroom soup, cremini mushroom soup, easy mushroom soup recipe
