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This hearty cream of mushroom soup transforms ordinary mushrooms into a luxurious, restaurant-quality dish that will warm you from the inside out. Earthy mushrooms sautéed with butter and garlic create a rich base that's elevated with white wine and finished with silky cream for a soup that tastes like it took hours to prepare.
I first created this soup when hosting a dinner party during a rainy autumn evening. My guests were so impressed they asked for the recipe before dessert was even served. Now it's become my signature dish whenever someone needs comfort in a bowl.
Ingredients
- Mushrooms: 1½ pounds cremini, shiitake or baby bella, sliced; these varieties provide the best earthy flavor and meaty texture
- Butter and olive oil: the combination gives you rich flavor while preventing the butter from burning
- Onion and garlic: essential aromatics that build the flavor foundation
- White wine: adds acidity and complexity while helping to deglaze the pan
- All purpose flour: creates the perfect thickness without making the soup too heavy
- Chicken bouillon: intensifies the savory notes even though we're using vegetable broth
- Fresh thyme: pairs perfectly with mushrooms and adds subtle earthy undertones
- Vegetable broth: creates a lighter base than beef broth would
- Heavy cream: transforms the soup from good to luxurious with silky richness
- Fresh parsley: adds bright color and a fresh finish to each bowl
Step-by-Step Instructions
- Sauté the Aromatics:
- Melt butter over medium heat in a large Dutch oven then add olive oil. The combination prevents burning while maximizing flavor. Add chopped onion and minced garlic, cooking for 3 to 5 minutes until the onion becomes translucent but not browned. Stir frequently to prevent the garlic from burning which would give your soup a bitter taste.
- Brown the Mushrooms:
- Add sliced mushrooms to the pot and cook for 7 to 10 minutes. This is where patience pays off. The mushrooms will first release their moisture creating a pool of liquid. Continue cooking until this liquid evaporates and the mushrooms begin to brown slightly. This concentrates their flavor and creates those delicious caramelized bits.
- Build the Flavor Base:
- Pour in white wine and cook for 1 to 2 minutes until most has evaporated, leaving behind its flavor. The wine also deglazes the pan, incorporating all those flavorful browned bits. Sprinkle flour over the mushroom mixture and stir continuously for a full minute. This cooks out the raw flour taste and creates the thickening agent for your soup.
- Develop the Soup:
- Crumble chicken bouillon over the mixture and add thyme, salt and pepper. Pour in vegetable broth and bring to a boil. Reduce to medium heat and cook for 10 minutes, stirring occasionally. The soup will begin to thicken and the flavors will meld together. Taste and adjust seasoning now before adding cream.
- Finish with Cream:
- Reduce heat to low and stir in heavy cream. Simmer gently for 2 minutes but don't let it boil as this can cause the cream to separate. The soup will take on a silky texture and rich flavor that makes it restaurant quality. If you prefer a thinner consistency, add a bit more broth.
- Serve and Garnish:
- Ladle the hot soup into bowls and sprinkle with fresh chopped parsley. The bright green against the creamy beige creates visual appeal and adds a fresh flavor note. Serve immediately with crusty bread for a complete meal.
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My favorite part about this recipe is gathering different mushroom varieties at my local farmers market. I once found beautiful chanterelles that transformed this soup into something truly special. My husband now requests this soup every autumn when mushroom season peaks and the weather turns chilly.
Texture Options
Creating the perfect texture for your mushroom soup is entirely personal preference. For a completely smooth, velvety soup, use an immersion blender after adding the broth but before adding the cream. Blend until silky smooth with no chunks remaining. For a more rustic approach with visible mushroom pieces, blend only half the soup and return it to the pot with the unblended portion. This gives you the best of both worlds with some creamy base and mushroom pieces for texture. If you prefer a completely chunky soup with lots of mushroom pieces, simply skip blending altogether and enjoy the hearty texture.
Make Ahead and Storage
This soup actually improves with time as the flavors continue to develop. You can make it up to two days ahead and store in an airtight container in the refrigerator. When reheating, do so gently over medium low heat, stirring occasionally to prevent the bottom from scorching. Add a splash of broth if the soup has thickened too much in storage. For freezing, let the soup cool completely before transferring to freezer safe containers, leaving some headspace for expansion. It will keep beautifully for up to three months. Thaw overnight in the refrigerator before reheating for best results.
Serving Suggestions
Transform this soup from side dish to main course with thoughtful accompaniments. Serve in bread bowls made from hollowed out sourdough rounds for an impressive presentation. Top with homemade croutons, crispy fried shallots, or a drizzle of truffle oil for special occasions. For protein, add shredded rotisserie chicken or crispy bacon bits. This soup pairs beautifully with a simple green salad dressed with vinaigrette and a glass of the same white wine you used in cooking. For an elegant dinner party, serve small portions in espresso cups as a sophisticated starter before the main course.
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Commonly Asked Questions
- → Can I make this soup ahead of time?
Yes, this cream of mushroom soup stores excellently. You can make it up to 5 days ahead and refrigerate in an airtight container. It also freezes well for up to 3 months. When reheating, use medium heat in a saucepan or microwave, stirring occasionally to maintain the creamy texture.
- → What mushrooms work best for this soup?
Cremini, shiitake, or baby bella mushrooms are recommended for their rich, earthy flavor. You can use a single variety or create a mushroom medley for more complex flavors. Wild mushrooms like porcini or chanterelles would make excellent gourmet additions when in season.
- → How can I make this soup vegetarian?
The soup is nearly vegetarian already - simply substitute the chicken bouillon with vegetable bouillon. The vegetable broth base already keeps it vegetarian-friendly. For a vegan version, use plant-based butter and coconut cream or cashew cream instead of heavy cream.
- → What can I serve with mushroom soup?
This creamy mushroom soup pairs beautifully with crusty bread or garlic toast for dipping. For a complete meal, serve with a fresh green salad dressed with vinaigrette. It also makes an elegant starter before a main course of roasted chicken or beef.
- → How can I adjust the thickness of the soup?
For a thicker soup, you can add an extra tablespoon of flour during cooking or reduce it longer before adding cream. For a thinner consistency, simply add more vegetable broth until you reach your desired texture. The soup will naturally thicken slightly upon cooling.
- → Can I make this soup without alcohol?
Absolutely! The white wine adds acidity and depth, but you can substitute with an equal amount of vegetable broth plus 1-2 teaspoons of lemon juice or white wine vinegar to achieve a similar flavor profile without the alcohol.