Creamy Mushroom Soup is absolutely one of my favorite homemade soup recipes. A few fresh, humble ingredients and less than an hour of time stand between you and a steaming bowl of homemade cream of mushroom soup. It's way better than store-bought!
Taste as you go.
I can't emphasize it enough that you need to be sure to taste and adjust the seasonings as you go when you're cooking, but particularly in something like this Creamy Mushroom Soup recipe where there are very few ingredients. For example, different brands of chicken stock contribute varying levels of sodium meaning your soup will require different amounts of seasoning to get it just right.
Chicken stock + beef bouillon? Yes, I know, it sounds crazy. Hear me out though. When making it with just the chicken stock it was lacking a little "oomph" to emphasize the mushroom flavor and add a little dimension. I debated about adding wine, but opted not to due to who I was serving it to. I also considered a splash of balsamic or Worcestershire, which would probably have done the trick too, but I thought might be a bit too overpowering. That's where the beef bouillon paste came in. Just enough of an added richness to enhance the mushroom flavor without stealing the show. I prefer using "Better than Bouillon" paste instead of bouillon cubes, but I'm sure bouillon cubes would work also.
Creamy Mushroom Soup
- Total Time: 45 minutes
- Yield: Serves 6-8 1x
- Category: Soup
Ingredients
2 tablespoons unsalted butter
2 pounds fresh baby bella mushrooms, cleaned and chopped fine
2 medium shallots, chopped fine
2 cloves fresh garlic, chopped fine
1 teaspoon kosher salt
½ cup all-purpose flour
¼ teaspoon freshly ground black pepper
1 teaspoon minced fresh thyme (reduce to ½ teaspoon if using dried)
4 cups chicken stock
1 cup heavy cream
2 teaspoons beef flavored “Better than Bouillon” paste
Chopped parsley and thyme for serving
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the butter over medium heat until melted. Add mushrooms, shallots, garlic, and salt. Sauté over medium heat, stirring frequently, until tender, about 10 minutes.
Add flour, pepper, and thyme to pot, stirring to coat well. Sauté 2 minutes to cook the flour. Gradually add the chicken stock, stirring to combine thoroughly. Bring to a boil, then reduce heat to maintain a simmer until thickened slightly, stirring frequently, about 15 minutes. Taste and add salt and pepper to taste.
Using an immersion blender (or transferring to a regular blender), pulse until nearly smooth but some bits of mushroom remain.
Add cream and bouillon paste, and bring to a simmer a few more minutes. Taste and adjust seasonings again as needed.
Serve immediately, sprinkled with chopped parsley and thyme and drizzled with additional cream, if desired.
Keywords: creamy mushroom soup, homemade cream of mushroom soup
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