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Cream of Mushroom Soup Recipe: Rich & Easy

Cream of Mushroom Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1.5 lbs White button or cremini mushrooms sliced
  • 1/4 cup Unsalted butter
  • 1 tbsp Olive oil
  • 1 Yellow onion finely chopped
  • 4 cloves Garlic minced
  • 1/4 cup All-purpose flour
  • 1/2 cup Dry white wine
  • 4 cups Vegetable broth
  • 1/2 cup Heavy cream room temperature
  • 1 tbsp Fresh thyme chopped
  • 1 tsp Salt adjust to taste
  • 1/2 tsp Black pepper

Instructions
 

  • Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes.
  • Add the sliced mushrooms to the pot. Cook until they have released their moisture and become deeply browned, about 8 to 10 minutes. Stir in the minced garlic and thyme, cooking for 1 more minute until fragrant.
  • Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 to 2 minutes to remove the raw flour taste.
  • Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
  • Gradually whisk in the vegetable broth, ensuring there are no flour lumps. Bring the soup to a gentle simmer and let it cook for 15 minutes to allow the flavors to meld and the soup to thicken.
  • Reduce the heat to low and stir in the heavy cream, salt, and black pepper. Let the soup warm through for 2 to 3 minutes without bringing it to a boil to prevent curdling.
  • Serve hot, garnished with extra fresh thyme or a drizzle of olive oil, if desired.