Homemade Cream of Mushroom Soup
Rich, creamy, and full of flavor, this homemade Cream of Mushroom Soup is made with a mix of fresh mushrooms, thyme, and a splash of sherry. It's make-ahead-friendly and perfect for cozy nights, holidays, or elegant dinner parties!
Servings: 4 to 6 servings
Ingredients
- 1 pound mixed fresh mushrooms (I use a mix of cremini, shiitake, and oyster or chanterelle)
- 1 large yellow onion , chopped (about 2 cups)
- 6 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1/4 cup dry sherry
- 4 cups chicken or vegetable broth or stock (see note)
- 1/2 to 1 tablespoon fresh thyme leaves (see note)
- 1 cup heavy cream
- Diamond Crystal kosher salt and freshly ground black pepper
Instructions
- 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 over medium to medium-high heat until foaming subsides. Add onion and cook until softened but not browned, about 5-8 minutes.
- Add mushrooms and 1/2 teaspoon each kosher salt and black pepper. Cook, stirring often, until the released mushroom liquid is mostly evaporated and the mushrooms are tender and starting to brown around the edges, about 8-10 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 and let cool for a few minutes before proceeding.
- Transfer 1-1/2 cups of soup to a blender or food processor and puree until smooth (see important note about pureeing, below). 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.
Video
Notes
Mushrooms: The varieties you choose will determine the flavor of the soup (mild vs. robust). I like to use a mix of cremini ("Baby Bella"), shiitake, and oyster or chanterelle. White button mushrooms will yield a very mild soup.
Broth/Stock: Sodium content can vary by brand, with some containing over 800 mg of sodium per cup. To control the saltiness in the soup, choose a lower- or moderate-sodium stock and season the soup to taste.
Thyme: 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.
Important Note About Pureeing: Always be cautious when pureeing hot soups. Let the mushroom soup cool slightly before blending, and make sure to vent the blender lid to prevent pressure buildup. For more tips and best practices, check out my post on Blending Hot Liquids Safely.
If you prefer a smooth soup, instead of leaving some of the mushrooms intact, puree the entire recipe in batches to your desired texture. If fully pureeing, you might need to add a little extra chicken broth to thin.
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!
Nutrition
Serving: 0.25recipe | Calories: 459kcal | Carbohydrates: 18g | Protein: 7g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 126mg | Sodium: 893mg | Potassium: 680mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1480IU | Vitamin C: 24.8mg | Calcium: 77mg | Iron: 1.9mg
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