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Cream of Mushroom Soup

Prep Time:

20 Minutes

Cook Time:

30 Minutes


8 Servings



About the Recipe

This delicious soup can also be used as a gravy or sauce.


  • 3 tablespoons unsalted butter

  • 1 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

  • Salt and pepper to taste


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.

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