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Two photos of creamy mushroom soup in a bowl topped with sautéed mushrooms and parsley.

Homemade Cream of Mushroom Soup

Rich, velvety cream of mushroom soup made with deeply browned mushrooms, thyme, and cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6 Servings
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds cremini mushrooms sliced
  • 4 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 1 large yellow onion finely diced
  • 4 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium broth
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon soy sauce
  • Chopped parsley for serving

Equipment

  • Dutch oven
  • Immersion blender
  • Wooden spoon

Method
 

  1. Brown the mushrooms in batches in oil and butter until deep golden.
  2. Tip: Don't crowd the pan.
  3. Cook the onion, garlic, and thyme, then stir in the flour.
  4. Add the wine and broth and simmer with the mushrooms for 15 minutes.
  5. Blend about half the soup until creamy.
  6. Stir in the cream and seasonings and serve with parsley.

Notes

Use about 1 1/4 cups in place of one can of condensed soup in casseroles.
Freezes for up to 3 months.