Cream of mushroom soup is hands down one of the most underrated soups out there! I feel like most of us think of the canned Campbell’s mushroom soup….gross!!! In reality, a homemade cream of mushroom soup is decadent, packed with umami and so good you will be scraping the bowl.
Key Ingredients & Substitutions:
- Mushrooms – You technically can use any mushroom here, however I like to use a mix of higher quality mushrooms like Oyster, Trumpet, Maitake, and Shiitake for the best flavor and texture.
- Butter – Butter is used to cook the onions and mushrooms and also as the base for the roux. You can also use olive oil here.
- Gluten Free Flour – I use a GF 1-1 flour for the roux here. You can also use all purpose flour, or omit and make a cornstarch slurry instead.
- Chicken Stock – This is the main liquid for simmering. Substitute with vegetable stock if needed.
- White Wine – I use a dry white wine like sauvignon blanc for the best flavor, but any white wine works. Omit if you cannot cook with wine.
- Heavy Cream – This is used to finish the soup. Use a dairy free alternative like coconut cream if you cannot use dairy.
@kellyscleankitchen How to make cream of mushroom soup! #creamofmushroom #soup ♬ Waltz of the Flowers - The Manhattan Pops
Cream of Mushroom Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 4-6
Ingredients:
- 1/2 cup butter
- 1 onion, diced
- Salt and pepper to taste
- 1 lb mushrooms of choice, diced
- 8 garlic cloves, minced
- 3 Tbsp GF Flour
- 5 sprigs of thyme
- 1 cup white wine
- 3 cups chicken stock
- 1 cup heavy cream
Preparation:
STEP 1.
In a medium pot over medium heat, add the butter and melt. Once bubbling, add the onions and saute until cooked through, around 4 minutes. Salt and stir as you go. Stir in the mushrooms and saute another 8-10 minutes until cooked through. Salt the mushrooms towards the end of the cooking process so they don’t draw out too much water and become soggy.
STEP 2.
Once the mushrooms are cooked through, add the minced garlic and flour. Stir and coat the vegetables for 2 minutes.
STEP 3.
Deglaze the pot with white wine and stir to combine. Bring it up to a low simmer and simmer for one minute to cook off the alcohol.
STEP 4.
Stir in the thyme and chicken stock. Season with salt and pepper to taste and bring it up to a low simmer. Top the pot with the lid and simmer on low for 15 minutes to develop flavor. Make sure to stir every few minutes.
STEP 5.
After the soup has developed and thickened, stir in the heavy cream. Simmer on low for 5 minutes without the lid to combine the flavors and then turn of the heat.
STEP 6.
Discard the thyme and taste the soup, season as needed.
STEP 7.
You can either serve as is, or puree half of the soup to make it creamier. Enjoy!
Made this for dinner tonight, what a simple yet flavorful soup! It’s going into our “keeper” file!