Sat. Jul 20th, 2024

Cream of Mushroom Soup

Cream of Mushroom Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: minutesTotal time: 45 minutesServings:6 servingsCalories:300 kcal Best Season:Available


Cream of Mushroom Soup is easy to make and full of flavor, once you make it at home, you will never buy canned soup again.



  1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute
  2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
  3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock and potatoes, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
  4. Cover and allow to simmer for 12 – 25 minutes, while occasionally stirring, until potatoes are soft and the soup is thickened.
  5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
  6. Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable or Using an immersion blender or working in batches with a standing blender, purée the soup until smooth.
  7. Mix in parsley and remaining thyme. Serve warm.