Cream of Mushroom Soup
Cream of Mushroom Soup
Ingredients
For the Soup
- 1 yellow onion, diced
- 4 ounces trumpet mushrooms, chopped
- 4 ounces oyster mushrooms, chopped
- 4 ounces maitake mushrooms, chopped
- 4 ounces shiitake mushrooms, chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 3 fresh thyme sprigs
- 4 cups chicken stock
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Melt the unsalted butter in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the diced yellow onion to the pot and sauté until softened, about 5 minutes.
⏱️ 5 min
- 3
Add the chopped trumpet, oyster, maitake, and shiitake mushrooms to the pot with the onions. Season with 1/2 teaspoon of kosher salt. Sauté, stirring occasionally, until the mushrooms are cooked through and have released their moisture, about 8 minutes.
⏱️ 8 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1 minute to cook out the raw flour taste.
⏱️ 1 min
- 6
Deglaze the pot by pouring in the dry white wine. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
⏱️ 2 min
- 7
Add the fresh thyme sprigs and chicken stock to the pot. Season with additional salt and freshly ground black pepper to taste. Bring the soup to a simmer.
⏱️ 3 min
- 8
Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld and develop.
⏱️ 15 min
- 9
Stir in the heavy cream and continue to simmer for another 5 minutes, uncovered, until the soup is heated through and slightly thickened.
⏱️ 5 min
- 10
Remove the thyme sprigs before serving. For an even creamier texture, carefully transfer about half of the soup to a blender and puree until smooth, then return to the pot and stir to combine. Alternatively, use an immersion blender to puree half of the soup directly in the pot. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cream of Mushroom Soup
Ingredients
For the Soup
- 1 yellow onion, diced
- 4 ounces trumpet mushrooms, chopped
- 4 ounces oyster mushrooms, chopped
- 4 ounces maitake mushrooms, chopped
- 4 ounces shiitake mushrooms, chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 3 fresh thyme sprigs
- 4 cups chicken stock
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Melt the unsalted butter in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the diced yellow onion to the pot and sauté until softened, about 5 minutes.
⏱️ 5 min - 3
Add the chopped trumpet, oyster, maitake, and shiitake mushrooms to the pot with the onions. Season with 1/2 teaspoon of kosher salt. Sauté, stirring occasionally, until the mushrooms are cooked through and have released their moisture, about 8 minutes.
⏱️ 8 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1 minute to cook out the raw flour taste.
⏱️ 1 min - 6
Deglaze the pot by pouring in the dry white wine. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
⏱️ 2 min - 7
Add the fresh thyme sprigs and chicken stock to the pot. Season with additional salt and freshly ground black pepper to taste. Bring the soup to a simmer.
⏱️ 3 min - 8
Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld and develop.
⏱️ 15 min - 9
Stir in the heavy cream and continue to simmer for another 5 minutes, uncovered, until the soup is heated through and slightly thickened.
⏱️ 5 min - 10
Remove the thyme sprigs before serving. For an even creamier texture, carefully transfer about half of the soup to a blender and puree until smooth, then return to the pot and stir to combine. Alternatively, use an immersion blender to puree half of the soup directly in the pot. Serve hot.
⏱️ 3 min