Print

Cream of Mushroom Soup, Best Made From Scratch

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Cream of Mushroom Soup made from scratch is rich, earthy, and deeply satisfying—far better than any canned version. Made with a blend of crimini and shiitake mushrooms, fresh thyme, and a touch of cream, it’s a comforting, elegant dish that comes together in under an hour. Perfect for cozy dinners or as a restaurant-worthy starter.

Ingredients

  • 3 tablespoons olive oil (plus 2 tablespoons more)
  • 1 pound crimini mushrooms, sliced
  • 1 pound shiitake mushrooms, sliced
  • Salt and black pepper, to taste
  • 4 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon fresh thyme leaves, divided
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon white pepper
  • ½ cup dry sherry
  • 3 ounces all-purpose flour (about 10 tablespoons)
  • 6 cups warm chicken broth (or vegetable broth)
  • 1 cup heavy cream
  • ½ teaspoon soy sauce

Instructions

  1. Heat 3 tablespoons olive oil in a large pot over high heat. Add ⅔ of the mushrooms, season with salt and pepper, and sauté for 8–10 minutes until browned and liquid evaporates. Remove and set aside.
  2. Add remaining olive oil and butter to the pot. Once melted, add onion and remaining mushrooms. Cook 6–8 minutes until softened and browned.
  3. Stir in garlic, 1 teaspoon thyme, Italian seasoning, and white pepper. Add sherry and reduce for 2 minutes.
  4. Stir in flour and cook for 30 seconds. Gradually whisk in chicken broth until smooth. Simmer for 10 minutes to thicken slightly.
  5. Off heat, puree soup with immersion blender until smooth. Stir in cream, soy sauce, reserved mushrooms, and remaining thyme.
  6. Serve hot with warm bread or Parmesan crisps.

Notes

  • Use only crimini or substitute portobello mushrooms if shiitake isn’t available.
  • For a lighter version, substitute half-and-half or whole milk for cream.
  • Omit sherry and use extra broth if needed.
  • For vegetarian option, use vegetable broth.
  • Top with truffle oil for added richness.
  • Freezes well for up to 2 months—whisk after thawing for best texture.

Nutrition

Find it online: https://cookedbymaya.com/cream-of-mushroom-soup-best-made-from-scratch/