Description
Ditch the canned soup and make cream of mushroom soup from scratch in just 35 minutes! A homemade creamy mushroom soup recipe that is deeply earthy, silky smooth, and made with fresh mushrooms in a Dutch oven. A flavorful hot soup that feels like comfort, not a chemistry experiment. This is the version that makes you wonder why you ever settled for the canned stuff.
Ingredients
Units
Scale
- 1 1/2 lbs Baby Bella Mushrooms sliced
- 6 tbsp Butter
- 6 tsp Garlic minced
- 1/2 Yellow Onion diced
- 1/2 tsp Thyme
- 1 1/2 tsp Salt
- 1 1/2 tsp Pepper
- 6 tbsp Flour
- 1/4 cup White Wine
- 14.5 oz Chicken Broth reduced sodium
- 1 cup Half and Half room temperature
- 1/2 cup Heavy Cream room temperature
Instructions
- If using whole mushrooms remove the stems from the mushrooms and slice them. Do not wash them.
- Melt butter in a large pot or Dutch oven over medium heat.
- Add sliced mushrooms, garlic, thyme, salt, and pepper and cook down, stirring occasionally. Cook for about 7 minutes then add the onions and cook for another 7 minutes. DO NOT add the onions until the mushrooms have cooked down halfway. The onions will cook faster and burn if you add them all together. They are done when the mushrooms reduce in size and give off excess water and the onions are translucent.
- Scoop out 1 cup of the sauteed mushrooms and onion mixture and reserve in a bowl for later.
- Slowly stir in the flour. This will soak up all the excess water the mushrooms gave off and thicken the soup. It will be quite chunky and clumpy.
- Add the white wine and deglaze the pan. This will loosen any dried bits on the bottom of the pot and add flavor to the liquid.
- Slowly stir in the chicken broth and half and half. The half and half should be room temperature and not cold so it doesn’t curdle in the pot. Once combined, remove from heat and use an immersion blender to blend the soup in the pot. Blending the soup is what gives it a rich mushroom flavor.
- Return to low heat and stir in the reserved mushrooms from step 3 and the heavy cream. Simmer on low for about 5 minutes.
- Garnish with thyme or fresh herbs.
Notes
Makes about 4 cups, 4-8 servings depending on size.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Soup
- Method: Stove Top
- Cuisine: American
