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 ¼ 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 ¼ 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!
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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 airtightcontainer inside the fridge for 1-2 days.