Homemade Cream of Mushroom Soup (Rich, Silky, Easy)
Make Homemade Cream of Mushroom Soup with browned mushrooms, garlic, herbs, broth, and cream. It is cozy enough for dinner and sturdy enough for casseroles.
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Cooking tools:
- Immersion blender
- Blender
- Pot
- Stove
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Ladle
- Serving bowl
- Airtight container
- Refrigerator
- Freezer
- Plate
Ingredients
- 4 tablespoons (56 g) unsalted butter
- 1 1/2 lb (680 g) mixed mushrooms, such as cremini, shiitake, or oyster, sliced
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1/4 cup (30 g) all-purpose flour
- 1/3 cup (80 ml) dry white wine, optional
- 4 cups (960 ml) low-sodium vegetable broth
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 3/4 cup (180 ml) heavy cream
- 1 tablespoon chopped fresh chives, for serving
- Croutons or toasted bread, for serving
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