Easy Cream of Mushroom Soup Recipe
Ingredients
- ½ cup butter
- 2 lbs button mushrooms, rinsed and sliced
- 3 onions, peeled and chopped
- A sprinkle or two of sea salt and freshly ground pepper
- ½ bottle of any hearty red wine (I used merlot)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp fresh thyme, chopped
- 2 tbsp cornstarch
- ½ cup water
Instructions
- Place a large stockpot over medium high heat. Add the butter, mushrooms and onions. Season with salt and pepper. Sauté until liquid from mushrooms had evaporated and mushrooms had turned lightly browned, about 30 minutes.
- Pour in the red wine and bring to a simmer. Continue cooking until the wine has reduced by about two-thirds, about 10 minutes.
- Add the chicken broth, heavy cream and fresh thyme. Stir well and bring the soup to a simmer.
- Meanwhile dissolve the cornstarch in the water. Add this mixture slowly to the simmering soup, stirring until it returns to a simmer and thickens slightly. If you prefer your soup a bit thicker, feel free to add more cornstarch. Taste and add more salt and pepper, if desired. Serve immediately.
Notes
Recipe source: The Best of Chef at Home
Nutrition
Calories: 480kcalCarbohydrates: 19gProtein: 8gFat: 37gSaturated Fat: 22gCholesterol: 114mgSodium: 884mgPotassium: 963mgFiber: 3gSugar: 6gVitamin A: 1335IUVitamin C: 24.4mgCalcium: 80mgIron: 2mg
Tried this recipe?Let us know how it was!
Nutrition Facts
Easy Cream of Mushroom Soup Recipe
Amount Per Serving
Calories 480 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 22g138%
Cholesterol 114mg38%
Sodium 884mg38%
Potassium 963mg28%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 6g7%
Protein 8g16%
Vitamin A 1335IU27%
Vitamin C 24.4mg30%
Calcium 80mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Looking for more soup recipes? Here are a few more that I made.
Italian Sausage and Vegetable Soup
Minestrone Soup with Bacon and Kale
I made this cream of mushroom soup twice. So delicious! So easy! My two favorite adjectives when it comes to cooking. The second time was better. I added two cloves of garlic minced with the mushrooms and onions. I used three different types of mushrooms. We saved it in the refrigerator and it was great re-heated over the stove. Lisa, thanks for sharing 🙂
You’re welcome Amy!! So glad you were able to enjoy and adapt the recipe. Take care 🙂
This looks so delish! Can you recommend a substitute for the heavy cream to make this even healthier?
Thx 🙂
Hi Lorin,
I found this site that hopefully can help, http://www.newhealthguide.org/Heavy-Cream-Substitute.html. Take care and thanks for stopping by!
Such uncomplicated ingredients! 🙂
Have you tried freezing this soup & if yes, does it freeze well?
Thank you.
Hi Jo,
No, I haven’t tried freezing this soup but I think it should freeze well. Take care and thanks for stopping by 🙂
I have tried freezing this soup and it was awesome when I used it again, just as a soup and as a base for my chicken mushroom pasta. Hope this hlps
Thanks Ollie for taking the time to write! I really appreciate it 🙂 🙂 It is a good and helpful info to know!!!
Hello. I just made this soup for dinner this evening – found it via Pinterest. It’s fabulous! Wonder if you’d mind if I talk about it on my blog and link back to your page here?
Hi Lisa,
Glad you liked the soup! Feel free to write about it 🙂
We loved it – including my five year old. Thanks!