Cream of Mushroom Soup

125 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 6
Cream of Mushroom Soup

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Eggs/Dairy, North American, Sauté, Soup, Winter


1 stick (4 ounces or 1/2 cup) of butter

2 pounds button mushrooms, rinsed and sliced

3 onions, peeled and chopped

½ bottle Shiraz or other hearty red wine

4 cups rich chicken broth

1 cup 35% heavy whipping cream

1 tablespoon or more of chopped fresh thyme

3 tablespoons corn starch

½ cup water

Salt and pepper


1. Place a large saucepot over medium high heat. Add the butter, mushrooms and onions. Sauté until lightly browned. The mushrooms will initially release a lot of moisture, which will eventually evaporate allowing them to brown. Season with salt and pepper.

2. Add the Shiraz and bring to a simmer, reducing it by half. Add the chicken broth and cream, stir well and bring to a simmer. Add the thyme and continue cooking for a few minutes. Meanwhile stir the cornstarch into a ¼-cup of water. Add the mixture slowly to the simmering soup, stirring until it returns to the simmer and thickens slightly. If you prefer your soup a bit thicker feel free to add more cornstarch. Taste and add salt and pepper as desired.

See more: Eggs/Dairy, North American, Sauté, Soup, Winter

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