Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbsp Butter, unsalted; 1 lb Mushrooms, Cremini or Button, sliced; 1 small Yellow Onion, finely chopped; 2 cloves of Garlic, minced; 3 tbsp All-purpose Flour; 4 cups Chicken Broth, or Vegetable Broth; 1/2 tsp Dried Thyme; 1 Bay Leaf; 1 tsp Kosher Salt, plus more to taste; 1/2 tsp Pepper (Black), freshly ground; 2 tbsp Dry Sherry, optional but traditional; 1 cup Heavy Cream

This velvety Cream of Mushroom Soup is rich, earthy, and deeply comforting — perfect for cool evenings or as an elegant starter. Tender mushrooms are sautéed with aromatic onions and garlic, finished with a splash of sherry and a swirl of cream for a silky, satisfying bowl. Simple to make yet full of flavor, it’s the kind of soup that tastes like it simmered all day.

This velvety Cream of Mushroom Soup is rich, earthy, and deeply comforting — perfect for cool evenings or as an elegant starter. T... Show more

Traditional American Recipe

Health Grade

C · Balanced

Rating

4.0

Time

40 min

Price

0,88 €

Calories

402 kcal

low calorie

easy

one pot

low carb

Method

Prep the vegetables

Wipe the Mushrooms clean with a damp paper towel, trim any dry stem ends, and slice them evenly. Finely chop the Yellow Onion and mince the Garlic so they cook quickly and melt smoothly into the soup.

Brown the mushrooms

Melt the Butter (unsalted) in a large saucepan or Dutch oven over medium heat. Add the mushrooms and cook until they release their liquid and start to brown, about 6 minutes. Stir in the onion and cook for 3 minutes until softened, then add the garlic and cook for 1 minute more, just until fragrant.

Deglaze with sherry

Pour in the optional but traditional Dry Sherry and scrape up any browned bits from the bottom of the pan. Let it bubble for 1 minute so the sharp alcohol cooks off.

Cook the roux

Sprinkle the All-purpose Flour over the vegetables and stir constantly for 1 minute so everything is coated and the flour loses its raw taste.

Simmer the soup

Slowly stir in the Chicken Broth — or vegetable broth if that's what you're using — a little at a time, stirring constantly so the base stays smooth. Add the Dried Thyme, Bay Leaf, Kosher Salt, and freshly ground Pepper (Black). Bring the soup to a boil, then lower the heat and simmer for 15 minutes, stirring occasionally, until it has thickened slightly.

Finish with cream

Remove the bay leaf. Stir in the Heavy Cream and warm the soup over low heat for 2 minutes, just until it turns silky and hot; avoid a hard boil once the cream goes in.