Cream of Mushroom Soup

Cream of Mushroom Soup


    • 3 tablespoons unsalted butter
    • Salt and pepper to taste1 large diced onion
    • 3 cloves minced garlic
    • 3 tablespoons olive oil
    • 1 or 2 pounds sliced mushrooms
    • ½ cup white wine
    • ½ cup all-purpose flour
    • 1 quart of chicken stock
    • 1 ½ cups heavy whipping cream
    • 3 tablespoons finely minced parsley
    • 1 tablespoon finely minced thyme



    Step 1

    Add the butter and onions to a large pot. Cook over low heat until caramelized, about 45 minutes.

    Step 2

    Stir in the garlic and cook for 1-2 minutes more, until you smell the garlic aroma.

    Step 3

    Pour in the olive oil and add mushrooms. Sauté on high for 15-20 minutes, until the mushrooms cook down. Stir often.

    Step 4

    De-glaze with white wine and cook until the wine is absorbed, about 5 minutes.

    Step 5

    Mix in the flour completely and then pour in the chicken stock. Bring soup to a boil. It should be thick.

    Step 6

    Puree the soup until smooth with hand mixer or blender.

    Step 7

    Finish by stirring in cream, herbs, salt and pepper and garnish with your favorite microgreens.


    Back to blog

    Leave a comment

    Please note, comments need to be approved before they are published.