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Creamy Mushroom Soup Recipe

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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Course: Main Course, Soup
Cuisine: American
Keyword: Creamy Mushroom Soup Recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6

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

Instructions

  • In a large, heavy pot, melt 4 tablespoons of butter over medium heat.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • If a thicker consistency is desired, stir in the cornstarch and water mixture during the last minute of cooking.
  • Remove the pot from the heat and blend in the heavy cream and lemon juice, stirring until well combined.
  • Serve the soup warm, garnished with grated parmesan, sautéed mushrooms, and chopped parsley, if desired.