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Cream of Mushroom Soup

Cream of Mushroom Soup

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This is definitely an upgrade from the condensed cream of mushroom soup of your childhood! It’s best to use a nice mix of mushrooms, but if you’re going to buy only one type, use crimini, which has more flavor than the others.


  • ½ cup plus 2 tablespoons olive oil, divided
  • 2 pounds mixed mushrooms, such as crimini, shiitake, maitake, and/or oyster, trimmed, torn into bite-sized pieces
  • Kosher salt, freshly ground pepper
  • 4 medium shallots, chopped
  • 1 large leek, light-green and white parts only, halved, thinly sliced
  • ¼ cup (½ stick) unsalted butter
  • 4 garlic cloves, grated, divided
  • 5 cups low-sodium chicken stock
  • 5 ounces crusty bread, crust removed, cut into 1-inch pieces (about 2 cups)

Recipe Preparation

  • Heat 3 Tbsp. oil in a large heavy pot over medium-high. Cook half of mushrooms, undisturbed, until browned underneath, 3–4 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides and tender, 4–5 minutes more. Season with salt and pepper and transfer to a medium bowl. Repeat with 3 Tbsp. oil, remaining mushrooms, and salt and pepper. Set aside 1 cup mushrooms; transfer remaining mushrooms to bowl.

  • Heat same pot over medium. Cook shallots, leek, butter, and half of garlic, stirring occasionally, until vegetables are softened but not browned, 4–6 minutes. Add wine and cook, stirring, until liquid is evaporated, 2–3 minutes. Stir in flour and cook until vegetables are coated, about 1 minute. Whisk in stock, cream, and milk and bring to a boil. Add bay leaf, 3 thyme sprigs, and mushrooms (not including the 1 cup) and any accumulated juices. Simmer, uncovered, until soup thickens to a heavy cream consistency, 25–35 minutes. Remove thyme and bay leaf, season with salt and pepper, and add reserved 1 cup mushrooms. Return to a simmer.

  • Meanwhile, pulse bread in a food processor until coarse crumbs form; season with salt and pepper. Heat remaining ¼ cup oil in a large skillet over medium. Cook remaining 2 garlic cloves and 2 thyme sprigs, stirring occasionally, until garlic begins to brown, about 2 minutes. Add breadcrumbs and cook, stirring often, until golden brown and crisp, 7–10 minutes. Transfer breadcrumb mixture to paper towels. Remove thyme; season with salt.

  • Divide soup among bowls, then top with toasted breadcrumbs and a few twists of pepper.

Reviews SectionMade this for the first time today and followed the recipe to the letter with one exception: I swapped the chicken broth for veggie broth. It was AMAZING.Some tips:- Don’t use a non-stick pot. You really want the mushrooms to brown and non-stick pans just don’t cut it. I used a large iron/ceramic pot and it was perfect.- Don’t over-crowd the mushrooms. You want them to brown and not steam.- Before adding the flour, make sure the wine has completely evaporated- otherwise things are going to clump.Thanks for the great recipe!SeattleCookieSeattle03/17/20It was a bit too much dairy for my liking. I would also put in a little less wine the next time, as the taste kind of reminded me of risotto. However, with a few adjustments I think it’ll be incredible the next time I try it.Christy van de RietAmsterdam, The Netherlands 03/09/20This is a fabulous recipe! This is the best cream of mushroom soup I’ve ever had. The bread crumbs a plus. Definitely restaurant quality. However, I did tweak a little bit to my Cajun liking. I added ground hot turkey Italian sausage. This gave it s nice kick. Everyone loved it.Chef Leenda LeendaIllinois 05/15/19This turned out so good! I did half of the recipe, and it turned out great. I did add a bit more garlic, and plenty of freshly ground black pepper. I can’t wait to try it with other types of mushrooms that aren’t currently available to me.The flavour was wonderful and the torn croutons a nice little twist.It's pretty rich, but good. I made it with some alterations. I omitted the leeks because I didn't have any on hand, and I added a hit of cayenne pepper. I found the "bite-sized" pieces to be too big; it's more like a chowder than a "cream." I pulsed it with an immersion blender, and it made the consistency a bit soupier, which I liked. I only made half the recipe, and it made more like 6 servings than 4.AnonymousSan Francisco12/20/17

Recipe Summary

  • 2 ½ pounds cleaned and sliced fresh mixed mushrooms
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ cup chopped shallots (from 2 medium shallots)
  • ½ cup chopped scallions (from 2 medium scallions)
  • 3 tablespoons all-purpose flour
  • 2 ½ cups unsalted vegetable stock
  • 2 ½ cups whole milk
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon

Roughly chop mushrooms. Add oil and butter to a large, heavy pot and cook over medium-high until butter melts. Add mushrooms, salt, and pepper cook, stirring often, until mushrooms are deeply browned and most of the moisture has evaporated, 8 to 10 minutes.

Add shallots and scallions cook, stirring often, until softened, about 4 minutes. Add flour and stir to combine. Add stock and milk, stirring and scraping to loosen any browned bits from bottom of pot. Let mixture come to a low boil and cook, stirring occasionally, until broth thickens, about 5 minutes. Remove from heat. Transfer half of mixture to a blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening and process until almost smooth return to pot. (Or use an immersion blender to pulse the soup until somewhat blended but some whole pieces of mushroom are still visible.) Stir in parsley and tarragon serve hot.

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Creamy Mushroom Soup

Heat 2 tablespoons butter in a pot over medium-high heat. When melted, add 1/3 of the mushrooms. Cook them until dark golden brown, stirring occasionally, about 5 minutes. Season with salt and pepper, then remove them from the pot and set them aside.

In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and thyme. Cook, stirring frequently, until vegetables are soft, about 5 to 6 minutes.

Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper and stir constantly for 3 minutes, allowing the flour to cook. Slowly add the wine or sherry, stirring while you add. Allow it to heat and bubble up for a couple of minutes, then slowly pour in the stock. Keep stirring to reduce the likelihood of lumps.

Bring to a simmer and cook for 20 minutes, stirring occasionally. Remove it from the heat and let it cool for 20 minutes. Transfer to a blender (make sure it is just warm or cool at this stage---blending hot soup is dangerous!) and puree until mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use an immersion blender in the pot if you have one, and you don't have to let the soup cool first.) Transfer the soup back to the pot, add the cream, and heat it to a simmer. Add balsamic, then taste and adjust seasonings.

Serve warm with reserved mushrooms on top and crusty chunks of warm bread.

Have I ever told you that mushrooms are one of my most favorite foods of all time? Well, if I haven&rsquot&hellipthey are. In fact, as much as I hate and loathe bananas, that&rsquos how much I love and adore mushrooms. Or, to put a finer point on it: If bananas are my death, mushrooms are my life. Or I&rsquoll lay myself even more bare: Bananas make me want to run and hide Mushrooms make me want to dance and sing.

And this soup? Well, it not only makes me want to dance and sing, but it also makes me want to sculpt, write, create, and shout from the rooftops everything that is mysterious and wonderful about fungi. It is creamy and magical, enchanting and romantic, and just the antidote for this cold snap we&rsquove been in!

(Sorry for all the excessive language. Maybe someday I&rsquoll just start a cooking post with something like &ldquoI like mushrooms. Here&rsquos a tasty soup.&rdquo)

Homemade Cream of Mushroom Soup

Yield: 6 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

The creamiest mushroom soup that tastes like the canned stuff but it’s healthier, creamier and tastier!


  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 pounds cremini mushrooms, thinly sliced
  • 1 onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup red wine
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 2 tablespoons cornstarch


  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
  2. Stir in wine and bring to a boil reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme.
  3. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
  4. Serve immediately.

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Recipe Summary

  • 1/4 cup (1/2 stick) unsalted butter
  • 1 medium yellow onion, diced small
  • 1 1/2 pounds chopped cremini mushrooms
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 4 cups low-sodium chicken broth
  • Coarse salt and ground pepper

In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add mushrooms and cook until they soften and release their liquid.

Add flour and cook, stirring, until combined, 1 minute.

Whisking constantly, add broth, 1 cup water, and thyme and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.

Transfer mixture to a large bowl and discard thyme. In batches, fill a blender halfway with mixture and puree until smooth to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.

Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder.

Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often until onion is soft.

Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.

Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley.

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Ham and Potato Casserole

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1 can cream of mushroom soup, undiluted
2 pounds ground beef
1 package dry onion soup mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water

Preheat oven to 350 degrees F.

In a large bowl, combine half of the cream of mushroom soup, ground beef, onion soup mix, bread crumbs, and beaten egg. Mix well and pat mixture into a 4-inch x 8-inch loaf. Place in a baking dish.

Place the pan in the oven and bake for 1 hour 15 minutes or until done. Drain the grease but reserve the drippings for the sauce. Set meatloaf aside with a foil cover over the top.

In a saucepan combine the remaining soup, water, and reserved drippings and heat over medium heat until boiling. Stir well and thin if needed with additional water.

Cream of Mushroom Soup

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A classic cream of mushroom soup, with dried porcini, fresh cremini mushrooms, chicken stock, and cream.


  1. 1 Warm 2 cups of the chicken broth. Put the porcini into a heatproof bowl, add the warm stock, and let stand for 20 minutes. Transfer the porcini to a cutting board and chop. Strain the broth into a bowl and set aside.
  2. 2 In a large wide pot or deep sauté pan, over medium heat, melt the butter. Add the shallots and a pinch of salt and sauté until soft, about 3 minutes. Add the porcini and cremini mushrooms and the garlic and cook, stirring, until the mushrooms are tender, about 5 minutes.
  3. 3 Add the sherry and simmer for 1 minute. Stir in the flour. Slowly add the mushroom soaking liquid and the remaining 2 cups stock, stirring until combined. Reduce the heat to low and simmer, stirring occasionally, for about 20 minutes. Add the cream.
  4. 4 Working in batches, puree the soup in a blender until smooth, then return the soup to the pot. Season with salt and pepper. Re-warm over low heat until warm, then serve.

Recipe: Yummy Cream of Mushroom Soup

Hey everyone, welcome to our recipe page, If you’re looking for recipes idea to cook today, look no further! We provide you only the perfect Cream of Mushroom Soup recipe here. We also have wide variety of recipes to try.

Before you jump to Cream of Mushroom Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is today a good deal more popular than before and rightfully so. Poor diet is a contributing factor in health problems such as heart disease and hypertension which can put a drain on the economy. Even though we’re incessantly being advised to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that many people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, just making a few small changes can positively impact everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you probably pick out lots of food items out of habit. For example, most likely you have never checked the box of your favorite cereal to see how much sugar it contains. Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a normal part of your new healthy eating plan.

All in all, it is easy to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to cream of mushroom soup recipe. You can have cream of mushroom soup using 16 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Cream of Mushroom Soup:

  1. Prepare of Mini Portabello Mushrooms.
  2. Use of garlic, chopped.
  3. Take of leek, halved and chopped.
  4. Use of shallots, chopped.
  5. Take of sprig of thyme.
  6. Get of sprig of rosemary.
  7. You need of butter.
  8. Prepare of olive oil, extra virgin.
  9. Provide of white wine.
  10. Take of chicken stock.
  11. Use of dry sherry.
  12. Get of heavy cream.
  13. Provide of salt.
  14. You need of ground black pepper.
  15. Take of sweet paprika.
  16. Provide of garlic powder.

Steps to make Cream of Mushroom Soup:

  1. Add butter and olive oil to a large saucepan and melt over medium high heat..
  2. Add garlic, leeks, shallots, and mushrooms to hot butter and oil..
  3. Cook until soft and fragrant, about ten minutes..
  4. Add Sherry and white wine and cook until liquids are mostly evaporated. About ten minutes..
  5. Add chicken stock and cream, cook until heated through..
  6. Add half the soup to a blender and blend until creamy. Return mixture to pot and cook until hot. Remove from heat and serve..

If you find this Cream of Mushroom Soup recipe helpful please share it to your good friends or family, thank you and good luck.


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