Homemade Cream Of Mushroom Soup
Homemade cream of mushroom soup is the perfect way to turn the classic canned soup into a decadent dish you'll love. Featuring meaty baby bella mushrooms in each spoonful and a rich broth, you'll be making this cozy soup all fall and winter long.
Servings: 3 cups
Calories: 524kcal
Ingredients
- ¼ cup butter
- 1 medium yellow onion peeled & diced
- 2 cloves garlic minced
- 1 lb baby bella mushrooms quartered
- 3 tablespoons white wine
- 5 tablespoons flour
- 1 teaspoon dried thyme
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter, then add the onions and garlic and cook, stirring frequently, until softened.¼ cup butter, 1 medium yellow onion, 2 cloves garlic
- Add the mushrooms and continue to cook until the mushrooms have softened and the juices have cooked away, about 10 minutes.1 lb baby bella mushrooms
- Add the white wine and cook until reduced by half, about 5 minutes. Sprinkle the flour and thyme over the veggies and stir to coat. Slowly add the chicken broth, stirring constantly to avoid clumps. Bring to a boil, then turn down to a low simmer until the broth has thickened slightly, about 10 minutes.3 tablespoons white wine, 5 tablespoons flour, 1 teaspoon dried thyme, 2 cups chicken broth
- Add the heavy cream and continue to lightly simmer until desired thickness is reached. Season with salt and pepper to taste.1 cup heavy cream, Salt and pepper to taste
Notes
- Adjust the seasonings to suit your preferences.
- Make sure you use wine you'd drink in this and not cooking wine.
- When in doubt stir! Stirring will help keep this soup silky smooth!
Nutrition
Calories: 524kcal | Carbohydrates: 24g | Protein: 9g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 736mg | Potassium: 874mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1656IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 2mg