Best Cream of Mushroom Soup Recipe

This is the best cream of mushroom soup I have ever tried. I am not even kidding. It’s so creamy and delicious, perfect on a cold evening. Stop buying canned ones from grocery stores, and make this recipe from Simply Home Cooked instead. I am sure you will love it and add it to your weekly meal rotation.

RELATED: Best Fried Mushrooms Recipe

You can garnish it with croutons, roasted mushrooms, or toasted pine nuts. These crunchy toppings pair perfectly with the smooth texture of the soup. Serve it with salad, crusty bread, casseroles, or vegetables for a complete meal. Enjoy!

Here’s another soup recipe for you: One-Pot Minestrone Soup

Homemade Cream of Mushroom Ingredients

• 6 tablespoons of unsalted butter
• 2 cloves of garlic (minced)
• 2 medium carrots (diced)
• 2 medium shallots (diced)
• 24 oz baby bella mushrooms
• 1/2 cup and 2 tablespoons of all-purpose flour
• 1 cup of dry sherry
• 1/2 teaspoon of dried thyme
• 2 teaspoons of salt
• 1/4 teaspoon of pepper
• 3/4 cup of heavy whipping cream
• 6 cups of chicken broth
• 1 lb of puff pastry (optional)
• egg wash (1 egg and 1 tablespoon of water)

How to Make Cream of Mushroom

Step 1:

Add 6 tablespoons of butter in a heavy-bottomed pot. Once melted, add diced shallots and minced garlic. Saute over medium heat until the shallots are translucent.

Step 2:

Add diced carrots and stir for 2 minutes. Next, add 24 ounces of sliced mushrooms and cook for 4 to 5 minutes. Stir on 1/2 teaspoon of dried thyme and 1/4 teaspoon of black pepper.

Step 3:

Lower the heat to medium-low then add 1/2 cup and 2 tablespoons of flour. Cook for 2 to 3 minutes.

Step 4:

Bring the heat to high, then slowly pour 1 cup of dry sherry. Continuously stir until it has evaporated. It will take about 3 to 4 minutes.

Step 5:

Pour 6 cups of chicken broth into the mixture and let it come to a boil. Once boiling, add 3/4 cup of heavy whipping cream and 2 teaspoons of salt. Cook for another 3 minutes.

Step 6:

This step is optional. Roll out 1 sheet of puff pastry and cut a circular piece bigger than your soup bowl. Fill your oven-safe soup bowl with the soup, then place the circular puff pastry on top, pinching the sides around the soup bowl.

Brush the tops and sides of puff pastry with the egg wash. Bake for 15 to 20 minutes at 400F.

Best Cream of Mushroom Soup Recipe