If you’re craving a comforting bowl that feels like a warm hug on a chilly day, this Cream of Mushroom Soup Recipe is exactly what you need. It’s rich, velvety, and packed with the deep, earthy flavor of cremini mushrooms, elevated by the subtle sweetness of shallots and a hint of sherry. This soup isn’t just your typical cream-based offering; it’s a carefully crafted blend of simple, wholesome ingredients that come together to create something truly special and unforgettable. Whether you’re ladling it up for a cozy dinner or using it as a star ingredient in another dish, this Cream of Mushroom Soup Recipe will quickly become one of your go-to favorites.
Ingredients You’ll Need
The beauty of this Cream of Mushroom Soup Recipe lies in its straightforward ingredients, each bringing its own essential character. From the aromatic shallots and garlic to the fresh thyme and rich half-and-half, these ingredients combine to create a soup that is both simple and luxuriously flavorful.
- Unsalted butter: Provides a creamy base and helps sauté the shallots and garlic to bring out their sweetness.
- Shallots: Adds subtle onion-like flavor with a mild sweetness that blends perfectly with mushrooms.
- Garlic: Thinly sliced for a mellow but fragrant addition that lifts the soup’s overall aroma.
- All-purpose flour: Thickens the soup, giving it that luscious creamy texture everyone loves.
- Dry sherry wine: Adds depth and a touch of acidity to balance the richness of the mushrooms.
- Low-sodium chicken broth: The flavorful liquid base that carries all the other tastes beautifully.
- Kosher salt and freshly ground black pepper: Essential seasonings that enhance every note in the soup.
- Bay leaf and fresh thyme sprigs: Bring herbal earthiness that pairs perfectly with mushrooms.
- Cremini mushrooms: The star ingredient, offering a robust, earthy flavor and meaty texture.
- Half-and-half: Adds richness and creaminess without overpowering the mushroom flavor.
- Chopped fresh thyme or parsley: For a fresh, green garnish that brightens each spoonful.
- Sliced sautéed mushrooms, sliced almonds, and homemade croutons: Optional toppings for added texture and visual appeal.
How to Make Cream of Mushroom Soup Recipe
Step 1: Sauté the Shallots and Garlic
Start by melting unsalted butter gently in a Dutch oven over medium heat until it stops bubbling. This step is crucial because the butter slowly cooks the shallots and garlic, softening them and coaxing out their natural sweetness, which lays the perfect flavor foundation.
Step 2: Add the Flour
Sprinkle the all-purpose flour right over the softened shallots and garlic and stir for about a minute. This brief cooking time cooks out the raw flour taste and creates the base for a creamy roux, which will thicken your soup so beautifully.
Step 3: Deglaze with Sherry
Pour in the dry sherry and use a wooden spoon to scrape up any bits stuck to the pan. This deglazing step not only lifts flavor stuck to the pan but also introduces a subtle sweetness and acidity that perfectly balances the soup.
Step 4: Add Broth and Herbs
Next, add the chicken broth along with kosher salt, black pepper, a bay leaf, and fresh thyme sprigs. Bring everything to a boil to blend all these aromatic ingredients into one harmonious broth.
Step 5: Add the Mushrooms
Toss in the coarsely chopped cremini mushrooms and bring the soup back to a boil. Mushrooms will release their delicious earthy juices, enriching the soup’s body and flavor.
Step 6: Simmer to Develop Flavor
Reduce the heat to low, partially cover the pot, and let the soup gently simmer for 30 minutes. This slow cooking allows mushroom flavors to intensify and the broth to become deeply infused with herbaceous notes.
Step 7: Purée the Soup
After simmering, use an immersion blender to purée the soup directly in the pot until it becomes smooth and creamy. This transformation creates a luscious texture that feels indulgent yet light.
Step 8: Finish with Half-and-Half
Stir in the half-and-half at room temperature and gently reheat the soup. This final touch adds a silky richness without overwhelming the mushroom’s natural depth.
Step 9: Garnish and Serve
If you’re ready to enjoy the soup right away, ladle it into bowls and sprinkle with chopped fresh thyme or parsley, toasted sliced almonds, or homemade croutons for delightful texture and flavor contrasts.
Step 10: Cool and Store
If you’re saving it for later or using it as a base for another recipe, remove the soup from heat, cool it until it’s warm but not hot, then cover and refrigerate.
How to Serve Cream of Mushroom Soup Recipe
Garnishes
Adding garnishes to this Cream of Mushroom Soup Recipe transforms each bowl into a mini celebration. Fresh thyme or parsley leaves add a pop of color and herbal brightness, while toasted almonds lend a satisfying crunch. For extra indulgence, homemade croutons add warmth and a buttery texture that perfectly complements the smooth soup.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic baguette for dipping. A light green salad with vinaigrette balances the soup’s richness beautifully, making it an ideal starter for a dinner party or a comforting solo meal.
Creative Ways to Present
For a memorable presentation, serve the soup in hollowed-out bread bowls or small, elegant soup cups at a gathering. You could also swirl in a drizzle of truffle oil or a dollop of crème fraîche for an extra touch of gourmet flair that impresses guests and delights the palate.
Make Ahead and Storage
Storing Leftovers
Place any leftover Cream of Mushroom Soup Recipe in an airtight container and refrigerate for up to three days. This soup holds its flavor and texture beautifully, making it an excellent option for meal prep or quick weekday lunches.
Freezing
You can freeze this soup with confidence. Cool it completely, then transfer to freezer-safe containers. It will keep well for up to three months, allowing you to enjoy this delicious comfort food anytime with minimal effort.
Reheating
Reheat gently over low to medium heat on the stove, stirring occasionally to prevent scorching. If the soup thickens too much when chilled or frozen, stir in a splash of broth or milk to restore its creamy texture.
FAQs
Can I use other types of mushrooms for this soup?
Absolutely! While cremini mushrooms are great for their flavor and texture, you can mix in button mushrooms, shiitake, or even porcini for a more complex mushroom profile. Just adjust the cooking time slightly if the mushrooms are thicker or more delicate.
Is this Cream of Mushroom Soup Recipe suitable for vegetarians?
The recipe as written uses chicken broth, but you can easily swap in vegetable broth for a vegetarian-friendly version without sacrificing the soup’s rich flavor.
Why is dry sherry used in the recipe?
Dry sherry adds a subtle acidity and sweet, nutty undertones that enhance the mushrooms’ earthiness and balance the creaminess. If you prefer not to use alcohol, a splash of white grape juice or extra broth can be a substitute, though the depth of flavor may be slightly different.
How can I make the soup thicker or thinner?
To thicken, simmer the soup uncovered for a bit longer or add a touch more flour at the start. To thin it out, simply stir in additional broth or half-and-half until you reach your desired consistency.
Can I prepare this soup in advance for a dinner party?
Definitely! This soup actually tastes even better the next day after the flavors have had more time to mingle. Make it ahead, refrigerate, and gently reheat before serving—the garnishes can be added fresh just before guests arrive.
Final Thoughts
There is nothing quite like a homemade bowl of this Cream of Mushroom Soup Recipe to bring comfort and delight to your table. Whether as a soothing treat on a cold day or a sophisticated starter for a special meal, it’s a recipe you’ll return to again and again. So go ahead, give it a try and savor every creamy, flavorful spoonful!
Print
Cream of Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 7.7 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Cream of Mushroom Soup is made with fresh cremini mushrooms, shallots, garlic, and a splash of dry sherry to enhance its rich flavor. Simmered to perfection and blended until smooth, it’s finished with half-and-half for a luscious texture. Perfect as a starter or as an ingredient for other recipes, this soup is garnished with fresh thyme, toasted almonds, or homemade croutons for an indulgent touch.
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter (⅜ stick)
- 2 shallots, peeled and diced
- 4 cloves garlic, thinly sliced
- 4 tablespoons all-purpose flour
- ¼ cup dry sherry wine
- 6 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 bay leaf
- 3 sprigs fresh thyme
- 1½ pounds cremini mushrooms, coarsely chopped
- ¾ cup half-and-half (room temperature)
For Garnish
- Chopped fresh thyme leaves or parsley
- Sliced sautéed mushrooms
- Sliced almonds (toasted)
- Homemade croutons (optional)
Instructions
- Cook Shallots and Garlic: Heat the butter in a Dutch oven over medium heat until it stops bubbling. Add the diced shallots and cook for 2 minutes, then add the thinly sliced garlic and continue cooking until the shallots are softened and translucent, about 2 more minutes.
- Add Flour: Sprinkle the all-purpose flour over the onion and garlic mixture, stir well, and cook for 1 minute to form a roux and cook out the raw flour taste.
- Deglaze with Sherry: Stir in the dry sherry wine using a wooden spoon, scraping the bottom of the pan to loosen any browned bits, which add flavor.
- Add Broth and Seasonings: Pour in the chicken broth, add kosher salt, freshly ground black pepper, bay leaf, and thyme sprigs, then bring the mixture to a boil.
- Add Mushrooms: Add the chopped cremini mushrooms to the boiling broth and bring it back to a boil.
- Simmer Soup: Reduce the heat to low, cover partially, and let the soup simmer gently for 30 minutes to develop flavors and soften the mushrooms.
- Blend Soup: Use an immersion blender to purée the soup directly in the pot until it becomes smooth and creamy in texture.
- Finish with Half-and-Half: Stir in the room-temperature half-and-half and gently reheat the soup without boiling to combine and add richness.
- Serve and Garnish: Ladle the soup into bowls if serving immediately, garnishing with chopped fresh parsley or thyme leaves, toasted sliced almonds, sautéed mushrooms, or homemade croutons for added texture and flavor.
- Store for Later Use: If using the soup as an ingredient in other recipes, remove it from heat, let it cool to touch, then cover and refrigerate until needed.
Notes
- Using low-sodium chicken broth allows you to control the saltiness of the soup more precisely.
- Dry sherry adds depth and complexity; if unavailable, a dry white wine can be substituted.
- The immersion blender makes it easy to purée the soup directly in the pot for a creamy texture without transferring hot liquids.
- Half-and-half adds richness but avoid boiling after adding it to prevent curdling.
- Garnishes like toasted almonds and homemade croutons add contrasting textures that elevate the soup experience.
- This soup freezes well for up to 3 months; reheat gently on the stovetop.
