Cream of Mushroom Soup

a simple, flavorful cream of mushroom soup recipe

Course Soup

Cuisine American

Keyword mushroom, soup

Prep Time 8

Cook Time 20

Total Time 28

Servings

Calories 279kcal

First, prep the vegetables by finely chopping the shallots, mincing the garlic, and washing and cutting up the mushrooms.
In a medium sized pot, add the butter and oil over medium heat. Season with just a little salt and pepper.
Add the shallots and garlic and cook for a minute or two until very fragrant.
Add the thyme and mushrooms.
Then, pour in the wine. Allow this all to cook for another minute or two–the mushrooms should begin to soften.
Stir in the flour, so everything gets coated.
Then, stir in the stock.
Cover the pot and allow to continue to cook for 10 minutes until everything is softened.
Here I will remove some of the mushrooms and then puree the rest of the soup with an immersion blender, adding the reserved mushrooms back in after. This is just a texture preference, you can puree all or none of the soup as you like.
Then, stir in the cream.
Taste and add more salt and pepper as needed; plus cayenne for a little heat.

I used a mix of baby Bella mushrooms and Shiitake. But you can use other combinations of brown mushrooms for this soup recipe.
If you don't like to cook with wine, or don't have wine on hand, you can substitute more stock instead. The wine adds a little more depth of flavor but you can substitute if needed.
You can use vegetable stock instead of chicken stock if you want to make this vegetarian.