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classic-creamy-mushroom-soup

Velvety Creamy Mushroom Soup – A Comforting Classic.

  • Author: Chef mia
  • Prep Time: PT15M
  • Cook Time: PT45M
  • Total Time: PT60M
  • Yield: 6 servings 1x
  • Method: Soup

Description

This velvety creamy mushroom soup is a comforting classic, boasting rich earthy flavors from roasted mushrooms blended into a silky smooth soup that’s perfect for chilly days.


Ingredients

Scale
  • Mushrooms and Roasting
  • 2 pounds cremini mushrooms
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced and divided
  • 8 sprigs fresh thyme, divided
  • Kosher salt and freshly ground black pepper, to taste
  • Soup Base
  • 3 tablespoons unsalted butter
  • 1 large sweet onion, diced
  • ¼ cup all-purpose flour
  • ⅓ cup dry white wine*
  • 5 cups chicken stock
  • 2 bay leaves
  • ⅓ cup heavy cream

Instructions

  1. Mushroom Roasting:
  2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  3. Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine.
  4. Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.
  5. Soup Preparation:
  6. Sauté Aromatics: Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute.
  7. Make Roux: Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
  8. Add Liquids and Herbs: Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
  9. Finish Soup: Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat; stir in heavy cream.
  10. Serve immediately.