Homemade Cream of Mushroom Soup

This gourmet cream of mushroom soup has a creamy base with plenty of sliced mushrooms throughout. If you prefer a smooth soup, puree the soup to your desired texture. If fully pureeing, you might need to add a little extra chicken broth to thin. 

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fresh mushrooms onion unsalted butter all purpose flour black pepper dry sherry vegetable broth thyme leaves heavy cream

Let's Make Homemade Cream of Mushroom Soup

Clean mushrooms and discard any tough stems. Cut mushrooms into 1/4-inch thick slices. Set aside.

In a large heavy bottomed pot or Dutch oven, melt butter until foaming subsides. Add onion and cook until soft but not browned, about 5-8 minutes. Add mushrooms and 1/2 teaspoon each kosher salt and black pepper.

Add flour and stir to coat the mushroom mixture. Cook for 1 minute. Add sherry and cook for an additional minute, scraping any brown bits from the bottom of the pot.

Stir in chicken or vegetable broth and thyme leaves. Bring to a boil, stirring.

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