Cream of Mushroom Soup

5 from 2 votes

This homemade Cream of Mushroom Soup is made with baby bella and shiitake mushrooms, shallots, garlic, white wine, and a rich, creamy broth. It's comforting, full of flavor, and perfect for chilly fall and winter days!

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Servings: servings

Calories: 332kcal

Author: Love Keil

Equipment

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 shallots finely chopped
1 small carrot finely chopped
3 cloves garlic finely chopped or minced
8 oz baby bella mushrooms sliced
16 oz shiitake mushrooms sliced
¼ teaspoon thyme dried
½ cup flour
½ cup white wine
4 cups bone broth homemade is best
1 cup heavy whipping cream
sea salt & pepper to taste

Instructions

Heat oil and butter over medium heat in a big pot. Add shallots and carrot and saute for 2-3 minutes, stirring few times. Add garlic and cook for 1 minute, stirring few times.
Now add bella, shiitake mushrooms, and thyme and cook for 5 minutes, stirring few times. Reserve some of the mushrooms for garnish (about ½ cup).
Sprinkle flour over mushrooms, cook for 2 minutes mixing with a spoon. Stir in bone broth and of white wine, season with salt and pepper to taste. Bring it to a boil, then reduce heat to a simmer, cover and simmer for 15-20 minutes, stirring occasionally.
After stir in 1 cup of heavy whipping cream, once it starts simmering, remove from the heat. If needed season with more salt and pepper to taste.
Blend soup with hand blender until desired texture. Serve with micro greens, reserved sauteed mushrooms and grated Parmesan cheese.

Video

Notes

Mushrooms: I love using a mix of baby bella and shiitake mushrooms because they give the soup such a rich, delicious mushroom flavor.
Don't rush the mushrooms: Give them time to cook and develop flavor before adding the flour and liquids. It really makes a difference!
White wine: If you don't want to use wine, replace it with the same amount of bone broth.
Consistency: Blend the soup until it's as smooth as you like it. I like leaving a little texture so you still get some pieces of mushroom in every bite.
Too thick? Just add a splash of bone broth until you get the consistency you like.
Too thin? Let the soup gently simmer a little longer, stirring occasionally, until it thickens.
Make ahead: You can make this soup ahead and store it in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm it gently on the stovetop over medium-low heat. Try not to bring it to a hard boil once the cream has been added.
Freezing: You can freeze it for up to 3 months, but keep in mind that the cream may separate a little after thawing. Give it a good stir or whisk while reheating.
Serving: I love saving a few sautéed mushrooms for the top and serving this soup with warm crusty bread. SO good!

Nutrition