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Homemade Cream of Mushroom Soup Recipe

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4.2 from 13 reviews

A rich and creamy homemade cream of mushroom soup made with a variety of fresh mushrooms, sautéed onions, and finished with a touch of dry sherry and heavy cream. This comforting soup is perfect for chilly days and can be easily made vegetarian by using vegetable broth.

Ingredients

Mushrooms and Aromatics

  • 1 pound mixed fresh mushrooms (cremini, shiitake, oyster, or chanterelle), cleaned and sliced 1/4-inch thick
  • 1 large yellow onion, chopped (about 2 cups)
  • 6 tablespoons unsalted butter

Thickening and Flavoring

  • 1/3 cup all-purpose flour
  • 1/4 cup dry sherry
  • 4 cups chicken or vegetable broth or stock
  • 1/2 to 1 tablespoon fresh thyme leaves

Finishing

  • 1 cup heavy cream
  • Diamond Crystal kosher salt
  • Freshly ground black pepper

Instructions

  1. Prepare Mushrooms: Clean the mushrooms thoroughly and remove any tough stems. Slice them uniformly to about 1/4-inch thickness and set aside.
  2. Sauté Onions: In a large heavy-bottomed pot or Dutch oven, melt the butter over medium to medium-high heat. Once the foam subsides, add the chopped onions and cook them until softened but not browned, about 5 to 8 minutes.
  3. Cook Mushrooms: Add the sliced mushrooms along with 1/2 teaspoon kosher salt and black pepper each. Cook, stirring frequently until most of the mushroom liquid evaporates and the mushrooms become tender and start to brown on the edges, about 8 to 10 minutes.
  4. Add Flour and Sherry: Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to eliminate raw flour taste. Pour in the dry sherry and cook another minute, scraping the bottom of the pot to loosen any browned bits for extra flavor.
  5. Add Broth and Thyme: Stir in the chicken or vegetable broth along with fresh thyme leaves. Bring the mixture to a boil while stirring. The soup will appear thick and somewhat gloppy—that’s normal as the roux dissolves into the liquid.
  6. Simmer Soup: Reduce the heat to maintain a gentle simmer. Let cook uncovered for 20 minutes, stirring occasionally to prevent sticking.
  7. Puree Soup: Remove the pot from heat and allow to cool slightly. Transfer approximately 1 1/2 cups of the soup into a blender or food processor and puree until smooth. Stir the pureed portion back into the remaining soup in the pot.
  8. Finish with Cream: Stir in the heavy cream and season the soup to taste with additional salt and pepper if needed. Gently warm over low heat if necessary before serving.

Notes

  • Use a mix of mushrooms to achieve a depth of flavor and texture.
  • Vegetable broth can be used as a vegetarian-friendly option instead of chicken broth.
  • When pureeing hot liquids, do so in batches and vent the blender lid to avoid pressure buildup and splashing.
  • Adjust thyme quantity according to your preference for herbaceous notes.

Find it online: https://cozyplatter.com/homemade-cream-of-mushroom-soup-recipe/