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–+ servings

Creamy Mushroom Soup Recipe

Warm up with a bowl of creamy mushroom soup, where rich, earthy mushrooms meet a velvety broth infused with thyme and a hint of white wine for an irresistibly cozy meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lbs baby bella mushrooms cremini, sliced
  • 2 1/2 cups yellow onions chopped
  • 6 Tbsp unsalted butter divided into 1-Tbsp portions
  • 1 1/2 Tbsp minced garlic
  • 2/3 cup dry white wine Sauvignon Blanc recommended
  • 3 14.5 oz cans low-sodium chicken broth
  • 1/3 cup all-purpose flour
  • 2 tsp fresh thyme leaves
  • 1 parmesan rind 3-4 inches long
  • 3/4 cup heavy cream
  • 2 tsp fresh lemon juice
  • Salt and black pepper to taste
  • 1 1/2 Tbsp cornstarch mixed with 2 Tbsp water optional for additional thickening
Optional Garnishes
  • Grated parmesan sautéed mushrooms, chopped fresh parsley

Method
 

  1. In a large, heavy pot, melt 4 tablespoons of butter over medium heat.
  2. Add the sliced mushrooms with two generous pinches of salt, tossing them to coat. Cook the mushrooms, stirring occasionally, for about 25-30 minutes until their liquids have evaporated and they develop a deep, golden-brown color. Stir more frequently towards the end to avoid burning.
  3. Stir in the chopped onions and cook for an additional 3 minutes, stirring occasionally. Follow with the minced garlic, cooking for 2 more minutes while stirring frequently.
  4. Incorporate the remaining 2 tablespoons of butter, allowing it to melt completely. Add the flour, stirring constantly while scraping the pot's bottom, and cook for 1-2 minutes until the raw flour scent dissipates.
  5. Pour in the dry white wine, scraping the browned bits off the pot's base to deglaze and enhance the soup’s flavor. Stir well.
  6. Gradually add the chicken broth while stirring continuously. Toss in the parmesan rind and thyme, then season with salt and black pepper according to your preference.
  7. Reduce the heat to low and cover the pot. Allow the soup to simmer gently for 20-30 minutes, stirring occasionally to ensure the flavors meld beautifully.
  8. If a thicker consistency is desired, stir in the cornstarch and water mixture during the last minute of cooking.
  9. Remove the pot from the heat and blend in the heavy cream and lemon juice, stirring until well combined.
  10. Serve the soup warm, garnished with grated parmesan, sautéed mushrooms, and chopped parsley, if desired.

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