Cozy, rich, and just right for any meal, this cream of mushroom soup delivers deep, satisfying flavor.
What You’ll Need To Make Cream of Mushroom Soup
Shallots and Garlic: These aromatics form the flavor base of the soup All-Purpose Flour: Acts as a thickening agent, ensuring the soup has nice body. Mixed Wild Mushrooms: The heart of the soup, these mushrooms have wonderful varied textures and deep, earthy flavors. Each type contributes its unique taste profile, from the meaty texture of portobellos to the delicate flavor of oysters. White Wine: Adds acidity, depth, and brightness to the soup, balancing the richness of the other ingredients. Chicken Broth: The liquid base of the soup, the broth enriches the soup with a savory depth. Heavy Cream: Brings a luxurious creaminess and richness to the soup, softening the earthy tones of the mushrooms and balancing the acidity from the wine. Thyme, Sage, Chives: These herbs are chosen for their ability to marry well with mushrooms. Thyme and sage offer a woodsy, aromatic quality, while chives add a mild onion-like flavor and a burst of color as a garnish. Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a large pot melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. A shopping tip: When selecting mushrooms or any prepared produce, remember the grocer’s rule: first in, first out. The oldest packages will be in the front. For the freshest produce, reach to the back of the shelf and you’ll typically find packages with a later expiration date. Add the garlic and cook 2 minutes more. Stir in the flour and cook 1 minute more. Add the mushrooms, ¼ cup of the wine, chicken broth, salt and pepper. Bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes, until the mushrooms are tender. Using a slotted spoon, remove about 2 large ladlefuls of the mushrooms and set aside (don’t worry if there are some shallots mixed in there). Using a handheld immersion blender, purée the soup until smooth. (Alternatively, let the soup cool slightly and use a blender to puree in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.) Stir in the cream, the remaining ¼ cup of wine, the thyme, the sage, and the reserved mushrooms. Bring to a simmer, then taste and adjust seasoning with salt and pepper, if necessary. Ladle into bowls and top with the chives and homemade croutons.
Per serving (6 servings) Calories: 271 Fat: 17 g Saturated fat: 10 g Carbohydrates: 21 g Sugar: 4 g Fiber: 6 g Protein: 8 g Sodium: 568 mg Cholesterol: 48 mg
Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it Your name * Your email (will not be published) * Save my name, email, and website in this browser for the next time I comment.
Δ
