Cream of Mushroom Soup

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Cream of Mushroom Soup is a comforting and hearty dish perfect for any season. It’s rich and flavorful, making it a favorite among mushroom lovers. This soup can be a meal on its own or a warm starter to your dinner. Plus, it’s easy to make and uses ingredients you might already have in your kitchen.

how to make Cream of Mushroom Soup

Ingredients :

  • 1 pound mushrooms, sliced
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup white wine
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish)

Directions :

  1. In a large pot, melt the butter over medium heat.
  2. Add the sliced mushrooms and garlic, sautéing until the mushrooms are tender and golden brown.
  3. Pour in the white wine and let it simmer until reduced by half.
  4. Add the broth and bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Blend the soup until smooth using an immersion blender or in batches in a regular blender.
  6. Stir in the heavy cream and season with salt and pepper.
  7. Serve hot, garnished with fresh herbs if desired.

how to serve Cream of Mushroom Soup

Serve the Cream of Mushroom Soup warm in bowls. You can top it with fresh herbs like parsley or chives for added flavor and a pop of color. It pairs well with crusty bread or a side salad for a complete meal.

how to store Cream of Mushroom Soup

To store leftover Cream of Mushroom Soup, let it cool completely. Then, place it in an airtight container and keep it in the refrigerator. It can stay fresh for up to 3-4 days. If you want to store it for a longer time, consider freezing it. Make sure to use a freezer-safe container and enjoy within 2-3 months.

tips to make Cream of Mushroom Soup

  • Use different types of mushrooms for varied flavors. Button mushrooms, cremini, or shiitake can all work well.
  • If you want a deeper flavor, sauté the mushrooms until they are very golden brown.
  • For a lighter version, you can use half-and-half instead of heavy cream.
  • Adjust the thickness of the soup by adding more or less broth.

variation

You can create a vegan version of Cream of Mushroom Soup by replacing the butter with olive oil and using coconut milk or another plant-based cream instead of heavy cream. This still brings out the creamy texture and delicious flavor while making it dairy-free.

FAQs

Can I use dried mushrooms instead of fresh ones?
Yes, you can use dried mushrooms. Just rehydrate them in warm water for about 30 minutes before using, and add the soaking water to the broth for extra flavor.

Is this soup gluten-free?
Yes, as long as you use gluten-free broth, this recipe is gluten-free. Always check your ingredients to make sure.

Can I make this soup in advance?
Absolutely! This soup can be made ahead of time. Just reheat it on the stove before serving, adding a splash of broth if it thickens too much in the fridge.

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Cream of Mushroom Soup

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A comforting and hearty Cream of Mushroom Soup that’s rich and flavorful, perfect for any season.

Ingredients

Scale
  • 1 pound mushrooms, sliced
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup white wine
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish)

Instructions

  1. In a large pot, melt the butter over medium heat.
  2. Add the sliced mushrooms and garlic, sautéing until the mushrooms are tender and golden brown.
  3. Pour in the white wine and let it simmer until reduced by half.
  4. Add the broth and bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Blend the soup until smooth using an immersion blender or in batches in a regular blender.
  6. Stir in the heavy cream and season with salt and pepper.
  7. Serve hot, garnished with fresh herbs if desired.

Notes

For a lighter version, you can use half-and-half instead of heavy cream. Adjust the thickness of the soup by adding more or less broth.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Sautéing & Blending
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 50mg

Keywords: soup, mushroom, comfort food, creamy, hearty

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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