Cream of Mushroom Soup Recipe

Cream of Mushroom Soup
Submitted By: Taz


1 lb White Button Mushrooms - sliced thin
1 lb Cremini Mushrooms (AKA Baby Bella or Baby Portobello) - sliced thin
½ lb Shitake Mushrooms - sliced thin
4 cloves Fresh Garlic - minced
1 Medium Yellow Onion - small diced
1 Large Carrot - peeled and small diced
1 Large Celery Stalk - small diced
4 Cups Heavy Cream
2 Cups Chicken Stock - can substitute vegetable stock
4 Tbs Unsalted Butter
4 Tbs Extra Virgin Olive Oil
4 Tbs All Purpose Flour
2 ½ tsp Kosher Salt - or to taste
2 tsp Fresh Thyme Leaves - minced (can substitute 1 tsp crushed dried thyme)
1 tsp Fresh Ground Black Pepper - or to taste

  1. Heat oil and butter in a 6-8 quart stock pot over medium heat
  2. Add mushrooms and sauté until tender and browned (apx 10-15 minutes depending on the mushrooms, a lot of liquid will render out - cook down but it does not have to be 'dry') - Remove apx a third of the mushrooms from the pan and set aside (they will be added back later)
  3. Add Garlic and sauté for an additional 1 minute - Add onion, carrot, and celery and continue to sauté until tender and onions are translucent (apx 3-5 minutes)
  4. While continuously stirring, slowly add the flour and continue to cook for 5-7 minutes to create a blond roux - Add chicken stock, salt, pepper, thyme and bring to a simmer - Allow to simmer, uncovered, for 10 minutes (adjust heat as necessary to maintain a simmer) - Remove from heat
  5. Use an immersion blender to process until smooth*
  6. Return to heat - Add heavy cream and reserved mushrooms and return to a simmer - Allow to simmer uncovered for 5-10 minutes (stirring frequently)
  7. Adjust seasoning - Serve or use in any recipe calling for 'cream of mushroom soup'
*Can transfer to a blender (in batches if necessary) – Blend until smooth and return to pot

Share by: