Go Back
Cream of Mushroom Soup On a Plate Next to a Spoon

Cream of Mushroom Soup

You will never buy canned soup again. It's hard to beat the rich earthy flavors of a classic homemade cream of mushroom recipe, especially since it can be made in just minutes. After trying our recipe, you'll never buy mushroom soup again! This is so easy to make, you will be amazed! You can easily throw together a few ingredients in the kitchen and have a creamy, warm bowl of soup within minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Calories: 165
Ingredients Equipment Method

Ingredients
  

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/2 cup onion (chopped)
  • 1/8 tsp dried thyme
  • 1/4 tsp ground black pepper
  • 5 cups fresh mushrooms (sliced)
  • 1 tbsp sherry
  • 1 cup cream
  • 1 1/2 cups chicken broth
  • 1/4 tsp salt

Equipment

  • Blender or Food Processor
  • Pan

Method
 

  1. All ingredients should be gathered.
  2. In a heavy-bottomed large saucepan, simmer mushrooms, broth and onion for 10 to 15 minutes, or until the vegetables are tender.
  3. Transfer the hot mixture into a food processor or blender. Cover the lid with a potholder and pulse until it is creamy, but with some vegetable chunks.
  4. Melt butter in a saucepan. Mix in the flour. Add salt and pepper. Whisk in the half-and-half mixture and mushroom mixture slowly.
  5. Bring the soup to a rolling boil, and continue cooking, stirring continuously, until it thickens.
  6. Stir in the sherry. Season with salt and pepper to taste.