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Cream of Mushroom Soup Recipe

This comforting Cream of Mushroom Soup Recipe is loaded with fresh mushrooms, a hint of thyme and a splash of sherry for extra flavor. 
Course Soup
Cuisine American
Keyword cream of mushroom soup, mushroom soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10
Calories 483.31kcal
Author Dina Polyashov

Ingredients

  • 6 tbsp unsalted butter
  • 2 cloves garlic minced
  • 2 medium carrots diced (about 1 cup)
  • 2 medium shallots diced (about 1 1/2 cup)
  • 24 oz sliced baby Bella mushrooms
  • 1/2 cup + 2 tbsp all-purpose flour
  • 1 cup dry sherry
  • 1/2 tsp dried thyme
  • 2 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup heavy whipping cream
  • 6 cups chicken broth
  • 1 lb puff pastry optional
  • 1 egg + 1 tbsp water for egg wash

Instructions

Cook the vegetables

  • In a heavy-bottomed pot, melt the butter and saute the diced shallots and minced garlic over medium heat until the shallots become translucent.
  • Add in the diced carrots and stir for about 2 minutes. Add the mushrooms and cook for an additional 4 minutes.

Brown the flour

  • Turn the heat down to medium-low and add the flour and cook for 2 minutes to cook out the raw flour taste.

Add the sherry, chicken broth, and spices

  • Slowly pour the dry sherry and keep stirring until the wine has evaporated. (About 3-4 minutes)
  • Add the chicken broth, dried thyme, salt, and pepper and cook for 15 minutes over medium-low heat. Lastly, add in the heavy whipping cream and cook for another 3 minutes.

Top it with puff pastry and bake (optional)

  • If you want to make this soup a little fancier, you can cut a circular piece of thawed puff pastry and place it on top of an oven-safe soup bowl. Pinch the sides of the puff pastry around the soup bowl.
  • Combine the egg and water and brush the tops and sides of the puff pastry. Bake for 15 minutes at 370 degrees Fahrenheit.

Notes

What to serve with cream of mushroom soup?

Can I freeze mushroom soup?

YES! mushroom soup freezes very well. Just place it in an airtight container or plastic freezer bags (like the gallon-sized ones) and freeze it for up to 2 months. Then defrost at room temperature. 
 

Nutrition

Calories: 483.31kcal | Carbohydrates: 38.7g | Protein: 8.44g | Fat: 31.67g | Saturated Fat: 13.02g | Cholesterol: 58.88mg | Sodium: 1122.79mg | Potassium: 553.35mg | Fiber: 1.99g | Sugar: 2.8g | Vitamin A: 2534.2IU | Vitamin C: 11.28mg | Calcium: 52.67mg | Iron: 2.7mg