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.
Keyword cream of mushroom soup, homemade soup recipes, how to make cream 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. Cook over medium heat, stirring often, until mushrooms have released their liquid and are soft, about 10 minutes.
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. (The soup may look, for the lack of a better term, "gloppy" at this point. This is normal! As you stir and the liquid heats, the roux will dissolve.)
Reduce heat to maintain a simmer and cook for 20 minutes, stirring occasionally. Remove from heat.
Transfer 1-1/2 cups of soup to a blender or food processor and puree until smooth. Stir pureed soup back into the pot.
Stir in heavy cream and season to taste with salt and pepper. Gently warm over low heat, if needed, and serve.
*Add the quantity of fresh thyme to your preferences. I love the flavor thyme adds to this soup with the mushrooms and sherry, so I use a full tablespoon. If you aren't as much of a thyme fan, start with half a tablespoon and add additional, to taste.To style the soup for the photos in this post, I sautéed some extra mushrooms as a garnish. Beyond presentation, the soup really does not need them; it has plenty of mushrooms!