Creamy Mushroom Soup

5 from 1 vote

Creamy Mushroom Soup is rich, flavorful, and a delicious comfort food for winter weather. Easy to make from scratch, you'll never want the kind from the can again!

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Servings:

Calories: 411kcal

Author: Jennifer Fishkind

Ingredients

¼ cup butter
16 ounces baby belle mushrooms sliced
1 small onion diced
2 cloves garlic minced
¼ cup all-purpose flour
½ cup dry red wine
32 ounces chicken broth
2 sprigs sprigs thyme
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream

Instructions

Melt your butter in a dutch oven over medium-high heat.
Add the mushrooms and sauté until they become golden brown, about four minutes. Add in the onions and continue to cook until the onions have softened, about two minutes. Stir in the garlic and cook for an additional 30 seconds.
Stir in your flour and cook for two minutes until the mixture is golden, stirring frequently.
Slowly whisk in the wine and allow it to cook for two minutes.
Mix in the chicken stock, thyme, salt, and pepper. Bring the mixture to a boil, then reduce it to a simmer for 15 minutes.
Place half of the soup into your blender and blend until smooth. Add the soup back into the pot.
Stir in the heavy cream.

Notes

Storage:

To Store: Creamy mushroom soup can be stored in an air tight container in the refrigerator for up to one week. Wait for the soup to fully cool before placing it in the fridge.
To Freeze: I do not recommend freezing this soup because it can taste and look grainy once reheated due to the cream.
To Reheat: Reheat on the stovetop or in a microwave.

Tips:

This creamy mushroom soup is best made with baby bella mushrooms (also known as cremini mushrooms) because they have a rich complex flavor. However you can use white button mushrooms or Portabella mushrooms with similar results.
Use your favorite dry red wine. I recommend a marsala, sherry, Merlot, or Pinot Noir.
When you blend half of the soup, you end up with a creamy broth, but you still get some pieces of the mushroom. You can blend the whole soup up if you want it to be completely smooth or if you like it chunky, then you can skip the blending step.

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