Homemade Cream of Mushroom Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 1 lb. fresh mushrooms
  • 1 shallot, minced
  • 1 Tbl. olive oil
  • 2 Tbl. butter, divided
  • 1-2 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ¼ tsp. black pepper
  • 3 Tbl. flour
  • ½ cup white wine (or 1 Tbl. Dijon mustard)
  • 3 cups chicken or vegetable broth
  • 1 cup milk or cream
  • kosher salt to taste
  1. Chop mushrooms, reserving 3-4 whole to slice. In a large skillet, sauté chopped mushrooms and minced shallot in olive oil & 1 Tbl. butter. Add garlic, fresh thyme, bay leaf and pepper. Continue cooking until the mushrooms have released their juices, about 7-10 minutes. Add white wine, and sauté an additional 2-3 minutes until mostly evaporated.
  2. Using a fine sieve, dust mushroom mixture with flour and cook until bubbly. Slowly add in broth and bring to a boil; reduce heat and simmer for 5-7 minutes. Slowly stir in milk/cream. Add kosher salt to taste. Heat through.
  3. Meanwhile, in a small skillet, over medium heat, melt additional butter and sauté sliced mushrooms, turning once until crispy.
  4. Serve soup in bowls, topped with crispy sautéed mushroom slices.
Recipe by Lemony Thyme at http://www.lemonythyme.com/homemade-cream-of-mushroom-soup/