Cream Of Mushroom Soup
Ingredients
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- 4 tbsp unsalted butter
- 16 ounces cremini mushrooms – sliced (~25 medium cremini mushrooms)
- 1 cup yellow onion – finely chopped (~1 medium yellow onion)
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper – ground
- 2 cloves garlic – minced
- 1 tsp fresh thyme – finely chopped
- 1/4 cup all-purpose flour (30g)
- 1/4 cup dry sherry
- 4 cups low-sodium chicken stock
- 1 leaf bay leaf
- 1 cup heavy cream
Instructions
- 1.
Melt the unsalted butter in a large pot over medium-high heat until foaming subsides.
- 2.
Add the cremini mushrooms and cook, stirring occasionally, until they release their liquid and are deeply browned, 8–10 minutes.
- 3.
Add the yellow onion and cook until translucent and tender, 5–7 minutes; stir in the kosher salt and black pepper.
- 4.
Stir in the garlic and fresh thyme and cook until fragrant, about 30 seconds.
- 5.
Sprinkle the all-purpose flour over the mixture and cook, stirring constantly, for 2 minutes.
- 6.
Pour in the dry sherry and scrape up any browned bits; simmer until mostly evaporated, about 1 minute.
- 7.
Whisk in the low-sodium chicken stock and add the bay leaf; bring to a simmer. Reduce the heat and simmer gently, stirring occasionally, until the flavors meld and the vegetables are very tender, 15–20 minutes.
- 8.
Remove and discard the leaf. Using an immersion blender, blend the soup until mostly smooth, leaving some texture if desired.
- 9.
Reduce the heat to low and stir in the heavy cream; simmer gently without boiling until slightly thickened and silky, 3–5 minutes. Adjust seasoning to taste, then ladle into bowls and serve hot.
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Cream of mushroom soup is a velvety, savory soup built on the deep, woodsy flavor of mushrooms enriched with dairy. Browning the mushrooms concentrates their umami, while a light roux and cream give the soup its hallmark body and silkiness. Gentle aromatics like onion and thyme support the mushrooms without overwhelming them, and a touch of fortified wine adds nutty complexity.
The dish draws on French cream-soup technique (puréed vegetable base, roux, and cream) and became a staple of American home cooking in the 20th century. While canned condensed versions made it ubiquitous in casseroles and potlucks, the from-scratch approach predates the can and delivers a fresher, more layered flavor. Today it endures as both a comforting starter and a satisfying light meal, bridging classic technique with everyday appeal.