Easy Cream of Mushroom Soup

During the winter holidays, I would always receive at least one bottle of wine from family and friends. This Christmas was no exception. A family friend gave us a bottle of red wine which I used to make this easy cream of mushroom soup. The combination of the mushrooms, red wine, heavy cream and fresh thyme make this soup very delicious and satisfying. I am pretty sure that once you have a bowl of this earthy soup you will ask for seconds.

Cooking Tips for Perfect Soup

To elevate your cream of mushroom soup, focus on the quality of your ingredients. Fresh mushrooms make a significant difference, so opt for varieties like cremini or shiitake for deeper flavors. Sauté the mushrooms until they are nicely browned, which adds a rich, earthy taste to the soup. When it comes to the broth, using homemade chicken or vegetable stock enhances the overall flavor. If you’re short on time, store-bought broth works too, just choose one with low sodium. For a creamier texture, let the soup simmer for a little longer, allowing the flavors to meld beautifully. Blending the soup can also help achieve that desired smoothness. If you prefer a chunkier texture, reserve some sautéed mushrooms to stir in after blending.

Serving Suggestions and Pairings

This cream of mushroom soup is delicious on its own but can be paired with various sides to make it a complete meal. A warm, crusty baguette or homemade garlic bread complements the soup perfectly, allowing you to soak up every last drop. For a lighter option, consider a simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette. If you’re in the mood for something heartier, grilled cheese sandwiches or paninis can add a satisfying crunch. For a finishing touch, garnish each bowl with a sprinkle of fresh thyme or a drizzle of truffle oil, both of which enhance the mushroom flavor. For a festive twist, serve it in small cups as an appetizer at your holiday gatherings.

Frequently Asked Questions

What can I substitute for heavy cream?

If you’re looking for a lighter option, whole milk or half-and-half can work, but keep in mind the texture will be different. For a dairy-free version, try coconut cream or cashew cream for a rich flavor.

How do I store leftovers?

Let the soup cool down to room temperature before transferring it to an airtight container. It will keep well in the fridge for about 3 to 4 days.

Can I make this soup ahead of time?

Making the soup a day in advance is a great idea since the flavors deepen overnight. Just reheat on the stove and add a splash of broth if it thickens too much.

What can I serve with this soup?

Pairing it with a warm, crusty baguette or some garlic bread is a classic choice that allows you to enjoy every drop. A simple side salad or roasted vegetables can also make for a lovely, balanced meal.

What are some common mistakes to avoid?

One mistake is not sautéing the mushrooms long enough, which can result in a less rich flavor. Also, avoid adding the cream too early in the cooking process, as it can curdle if boiled.

Easy Cream of Mushroom Soup Recipe

Liza Agbanlog

Rich and creamy, this easy cream of mushroom soup is packed with earthy flavors from fresh mushrooms and thyme, all brought together with a splash of red wine. It's a comforting bowl that's simple to whip up and utterly satisfying.

4.75 from 4 votes

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Soup

Cuisine American

Servings 5 servings

Calories 480 kcal

Ingredients

  

1x2x3x

• 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

Keyword comfort food, creamy, easy soup, hearty, mushroom soup

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Looking for more soup recipes? Here are a few more that I made.

Shrimp and Fish Chowder

Italian Sausage and Vegetable Soup

Cabbage Soup

Italian Orzo Spinach Soup

Catalan Style Fish Soup

Minestrone Soup with Bacon and Kale

Salmon Chowder