Cream of Mushroom Soup Recipe – creamy & incredibly rich soup with bella mushrooms and white wine. It is out of this world delicious! Serve with Amazing Hot Beef Sandwiches.
When YOU make this Homemade Cream of Mushroom Soup, take a picture & DM me your Food Creation on Instagram @MunchkinTimeBlog & hashtag #munchkintimeblog . I would love to see YOUR creation & feature it here under this recipe!
Quick Notes
- I would highly recommend using this Homemade Chicken Broth when cooking this mushroom soup recipe.
- This soup is not super thick, if you like thicker soup add 4 tablespoons of flour instead of 3 tablespoons, to thicken it up.
- Store mushroom soup in airtight container inside the fridge for 1-2 days.
How to Make Cream of Mushroom Soup:
Finally, add 1/4 cup of heavy cream and stir to combine.
If desired, blend soup to your desired consistency with a blender. Serve hot, garnished with parsley. Enjoy!
What Goes Best with Mushroom Soup?
Serve mushroom soup with these mouthwatering and super quick to make Cheesy Beef Sandwiches. They are super delicious and taste so good with soup!
More Easy Dinner Recipes:
Juicy Chicken Thighs Spanish Rice Recipe
30-minute Bang Bang Chicken Recipe in Air Fryer
Easy Fried Rice Recipe with Eggs and Green Onion
Sweet and Sour Chicken with Pineapple and Peppers
Super Juicy Oven Baked Chicken Wings
Oven Baked Boneless Skinless Chicken Thighs
Cream of Mushroom Soup Recipe
Ingredients
- 2 tablespoon butter
- 1 small onion finely chopped
- 8 oz bella mushrooms sliced
- salt and pepper to taste
- 1-2 cloves garlic minced
- 3-4 tablespoons flour for thicker soup add 4 tablespoons
- 1/4 cup white wine
- 4 cups chicken broth
- 1/4 cup heavy cream
- parsley for garnish
Instructions
- To make cream of mushroom soup, first turn on the heat over medium-high heat. Using a pot, melt 2 tablespoons of butter, then add 1 finely chopped onion and saute until translucent, 5 minutes.
- Next, add 1 minced clove of garlic and stir, and cook for 1 minute. Add 8 oz of sliced mushrooms, salt, and pepper to taste and cook until they begin to turn golden brown color, about 5 minutes.
- After, add 3 tablespoons of flour and stir with the mushrooms, until combined. Pour in 1/4 cup of white wine, stir, and cook until combined, about 1 minute.
- Slowly pour in 4 cups of chicken broth, stirring continuously while adding chicken broth, bring to a gentle boil then simmer for 15 minutes.
- Finally, add 1/4 cup of heavy cream and stir to combine. If desired, blend soup to your desired consistency with a blender. Serve hot, garnished with parsley. Enjoy!
Video
Notes
- I would highly recommend using this Homemade Chicken Broth when cooking this mushroom soup recipe.
- This soup is not super thick, if you like thicker soup add 4 tablespoons of flour instead of 3 tablespoons, to thicken it up.
- Store mushroom soup in airtight container inside the fridge for 1-2 days.
Nutrition
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Quote of the Day
Happy Cooking!
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