Cream of Mushroom Soup Recipe

Name: Cream of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces cremini mushrooms, stems removed and chopped tops sliced; 12 ounce dried wild mushrooms (optional); 1 tablespoon olive oil; 3 tablespoons unsalted butter, divided; ½ cup white onion, chopped; 1 cup carrot, chopped; 1 sprig fresh thyme; 1 bay leaf; ½ cup white wine or ½ cup beer; 4 cups chicken broth (if you use bouillon use less salt); kosher salt; fresh ground black pepper; 1 cup light cream; 1 tablespoon cornstarch; 2 tablespoons water

Servings: persons

10 ounces cremini mushrooms, stems removed and chopped tops sliced
12 ounce dried wild mushrooms (optional)
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
½ cup white onion, chopped
1 cup carrot, chopped
1 sprig fresh thyme
1 bay leaf
½ cup white wine or ½ cup beer
4 cups chicken broth (if you use bouillon use less salt)
kosher salt
fresh ground black pepper
1 cup light cream
1 tablespoon cornstarch
2 tablespoons water

1
Heat olive oil in a large saucepan, over medium heat, add 1 tablespoon of the butter, mushroom stems, the onions, carrots, thyme, and bay leaf; cook, stirring occasionally, until the onions are translucent, about 5 minutes.
2
Stir in the mushroom tops and saute 5 minutes.
3
Stir in wine or beer and stir until nearly evaporated.
4
Add in chicken broth, soaked chanterelles with their liquid, and cook about 10 minutes; taste broth and season with salt and pepper.
5
Stir in remaining butter and cream and heat through, but do not allow to boil.
6
If desired, you can thicken the broth with cornstarch mixed with a little water or cream; combine well then stir into soup.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 ounces cremini mushrooms, stems removed and chopped tops sliced, 12 ounce dried wild mushrooms (optional), 1 tablespoon olive oil, 3 tablespoons unsalted butter, divided, and more.

Yes, Cream of Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream of Mushroom Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions