Cream Of Mushroom Soup
Ingredients
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- 4 tbsp unsalted butter
- 16 ounces cremini mushrooms – sliced (~25 medium cremini mushrooms)
- 1 cup yellow onion – finely chopped (~1 medium yellow onion)
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper – ground
- 2 cloves garlic – minced
- 1 tsp fresh thyme – finely chopped
- 1/4 cup all-purpose flour
- 1/4 cup dry sherry
- 4 cups low-sodium chicken stock
- 1 leaf bay leaf
- 1 cup heavy cream
Instructions
1. Melt the unsalted butter in a large pot over medium-high heat until foaming subsides.
2. Add the cremini mushrooms and cook, stirring occasionally, until they release their liquid and are deeply browned, 8–10 minutes.
3. Add the yellow onion and cook until translucent and tender, 5–7 minutes; stir in the kosher salt and black pepper.
4. Stir in the garlic and fresh thyme and cook until fragrant, about 30 seconds.
5. Sprinkle the all-purpose flour over the mixture and cook, stirring constantly, for 2 minutes.
6. Pour in the dry sherry and scrape up any browned bits; simmer until mostly evaporated, about 1 minute.
7. Whisk in the low-sodium chicken stock and add the bay leaf; bring to a simmer. Reduce the heat and simmer gently, stirring occasionally, until the flavors meld and the vegetables are very tender, 15–20 minutes.
8. Remove and discard the leaf. Using an immersion blender, blend the soup until mostly smooth, leaving some texture if desired.
9. Reduce the heat to low and stir in the heavy cream; simmer gently without boiling until slightly thickened and silky, 3–5 minutes. Adjust seasoning to taste, then ladle into bowls and serve hot.
Cream of mushroom soup is a velvety, savory soup built on the deep, woodsy flavor of mushrooms enriched with dairy. Browning the mushrooms concentrates their umami, while a light roux and cream give the soup its hallmark body and silkiness. Gentle aromatics like onion and thyme support the mushrooms without overwhelming them, and a touch of fortified wine adds nutty complexity.
The dish draws on French cream-soup technique (puréed vegetable base, roux, and cream) and became a staple of American home cooking in the 20th century. While canned condensed versions made it ubiquitous in casseroles and potlucks, the from-scratch approach predates the can and delivers a fresher, more layered flavor. Today it endures as both a comforting starter and a satisfying light meal, bridging classic technique with everyday appeal.