Cream of Mushroom Soup (Printer-Friendly)

Earthy, creamy soup filled with sautéed mushrooms, caramelized onions, herbs, and velvety smoothness.

# List of Ingredients:

→ Vegetables

01 - 20 ounces cremini mushrooms, cleaned and sliced
02 - 1 yellow onion, diced
03 - 3 cloves fresh garlic, minced

→ Dairy

04 - 3 tablespoons unsalted butter
05 - 1 cup heavy cream

→ Oils

06 - 2 tablespoons olive oil

→ Liquids

07 - 2 cups chicken broth
08 - 1/2 cup dry white wine

→ Flavor Enhancers

09 - 1/2 tablespoon Worcestershire sauce
10 - 1 teaspoon Dijon mustard
11 - 1 beef bouillon cube

→ Dry Ingredients

12 - 3 tablespoons all-purpose flour

→ Seasonings

13 - 1/2 teaspoon kosher salt, or to taste
14 - 1/2 teaspoon ground black pepper
15 - 1/4 teaspoon dried thyme

# Preparation Steps:

01 - Finely dice most of the mushrooms, leaving a portion sliced for garnish and texture. Heat olive oil in a large soup pot over medium-high heat. Sauté the mushrooms for about 10 minutes until browned and their liquid is released. Transfer mushrooms to a plate and set aside.
02 - Reduce heat to medium. Add butter and diced onions to the same pot. Cook for 15 minutes, stirring occasionally, until onions are soft and lightly caramelized.
03 - Stir in minced garlic, Worcestershire sauce, Dijon mustard, thyme, salt, and black pepper. Pour in the white wine and simmer, scraping the bottom of the pot to deglaze, until the wine reduces by half.
04 - Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Gradually whisk in chicken broth until smooth. Add heavy cream and beef bouillon cube. Increase heat and bring to a gentle boil.
05 - Return up to 1.5 cups of the sautéed mushrooms to the pot. Use an immersion blender to blend the soup until smooth, or transfer mixture to a countertop blender and process in batches, then return to pot.
06 - Return the remaining sliced mushrooms to the pot for texture. Reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until soup thickens to your preferred consistency.
07 - Adjust salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

# Additional Suggestions:

01 - For an enhanced depth of flavor, use cremini mushrooms, but white button mushrooms are also suitable. Vegetarian broths and bouillon can be substituted for a meat-free version.
02 - Store soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently to preserve texture.

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