Cream of mushroom soup

This cream of mushroom soup is one of my all time favorites. I’ve been making it for years and is one of my go to soup recipes when it gets cold out. It also happens to be the first soup I ever learned how to make so it’s extra special to me. If you’re a mushroom fan then you’ve come to the right place, if not then make this for your mushroom loving friends. While you’re shopping for the ingredients be sure to grab a nice loaf of your favorite bread for dipping.

Grab a large pot, turn the heat on medium, toss the butter in to melt. I use a large pot because the mushrooms take up a lot of room before they’re cooked. Once they’re cooked it’ll seem like your pot is was too big but that’s okay because you have to blend in the same pot. When the butter it melted toss the onions and garlic in the pot, sauté for 10 minutes or until the onions are soft. Add the mushrooms , cook until all the liquid has evaporated from the pot sometimes referred to as au sec. This will ensure that the mushrooms are fully cooked and it will concentrate the mushroom flavor. Add the stock of your choice. I used vegetable stock this time because I always keep some in the freezer but you can use chicken if that’s what you prefer.
Oxo good grips scale

Bring the stock to a simmer, cut the heat off, puree the contents of the pot with an immersion blender until smooth. Finally, stir in the heavy cream, fresh thyme, and salt to taste. Garnish with thyme leaves and black pepper after ladling into a bowl.  Don’t forget to serve with a big chunk of bread for dipping. Enjoy!

  • Any kind of mushrooms will work for this recipe, I used shitake, baby bella, and button mushrooms
  • Salt is added at the end of the recipe to account for any reduction that happens in the cooking of the soup
  • The best way I’ve found to clean mushrooms is to use a damp paper towel and rub the dirt off.
  • Prepare all of your ingredients prior to starting this recipe, if you’re using multiple kinds of mushrooms use a scale to weigh out 1 1/2 lbs
  • You can use a blender instead of an immersion blender but it will create more dishes and can be more dangerous. Hot liquid in a blender builds up pressure from the steam its releasing and can cause the lid to pop off and shoot hot liquid out. Make sure you use your blenders opening on the top to let steam escape and hold a folded kitchen towel over it when starting the blender to avoid liquid from shooting through the hole.


2 oz unsalted butter
1 large onion, diced
1 1/2 lbs assorted mushrooms, sliced
3 garlic cloves, chopped
1 tbsp fresh thyme
32 oz chicken or vegetable stock
8 oz heavy cream
Salt to taste
  1. Start by melting the butter in a large stock pot, then sautéing the onion and garlic for 10 minutes or until soft
  2. Add the mushrooms, sauté until all the liquid in the pot is cooked out
  3. Add the stock, bring pot to a simmer then cut the heat off, blender with an immersion blender until smooth, then stir in the heavy cream, thyme, and salt to taste
  4. Serve with bread, garnish with thyme and freshly ground black pepper

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