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Creamy Mushroom Soup

A rich, velvety homemade mushroom soup with deeply browned mushrooms, aromatics, and a touch of cream. Ready in under 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1.5 lbs mixed mushrooms sliced (cremini, button, shiitake)
  • 4 tbsp unsalted butter divided
  • 1 ​ medium yellow onion finely diced
  • 2 ​ shallots minced
  • 3 cloves garlic minced
  • 1/2 cup dry white wine ​
  • 4 cups vegetable or chicken broth low-sodium
  • 1 cup heavy cream ​
  • 2 tbsp all-purpose flour ​
  • 1 tsp fresh thyme leaves ​
  • ​ ​ Salt and freshly ground black pepper to taste
  • ​ ​ Optional garnish: fresh parsley chives, truffle oil, or Parmesan

Method
 

  1. Clean mushrooms with a damp towel and slice 1/4-inch thick. Melt 2 tbsp butter in a Dutch oven over medium-high heat. Sear half the mushrooms undisturbed 3 to 4 minutes until golden, stir and cook 3 to 4 minutes more. Transfer to a plate and repeat with 1 tbsp butter and remaining mushrooms.
  2. Reduce heat to medium. Add remaining 1 tbsp butter, onion, and shallots; cook 5 to 6 minutes until soft. Add garlic and thyme; cook 1 minute until fragrant. Return mushrooms to pot, sprinkle with flour, stir and cook 1 to 2 minutes.
  3. Pour in wine, scraping up browned bits; simmer 3 to 4 minutes until reduced by half. Add broth, bring to a gentle boil, then cover and simmer on low 15 to 20 minutes.
  4. Blend about half the soup with an immersion blender for a creamy base with some texture, or leave chunky for a rustic feel.
  5. Stir in heavy cream and warm gently without boiling. Season with salt and pepper. Optional: swirl in 1 tbsp butter for extra richness. Serve hot.