Cream of Mushroom Soup

Homemade Cream of Mushroom Soup

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This gourmet cream of mushroom soup has a creamy base with plenty of sliced mushrooms throughout. If you prefer a smooth soup, puree the soup to your desired texture. If fully pureeing, you might need to add a little extra chicken broth to thin. Cream of Mushroom Soup


  • 1 pound fresh mushrooms (I use a mix of cremini, shiitake, and oyster or chanterelle)
  • 1 large onion, chopped (about 2 cups)
  • 6 tablespoons unsalted butter
  • 1/3 cup all purpose flour
  • kosher salt and freshly ground black pepper
  • 1/4 cup dry sherry
  • 4 cups chicken or vegetable broth or stock
  • 1/2 to 1 tablespoon fresh thyme leaves *
  • 1 cup heavy cream


  • Clean mushrooms and discard any tough stems. Cut mushrooms into 1/4-inch thick slices. Set aside.
  • In a large heavy bottomed pot or Dutch oven, melt butter until foaming subsides. Add onion and cook until soft but not browned, about 5-8 minutes. Add mushrooms and 1/2 teaspoon each kosher salt and black pepper. Cook over medium heat, stirring often, until mushrooms have released their liquid and are soft, about 10 minutes.
  • Add flour and stir to coat the mushroom mixture. Cook for 1 minute. Add sherry and cook for an additional minute, scraping any brown bits from the bottom of the pot.
  • Stir in chicken or vegetable broth and thyme leaves. Bring to a boil, stirring. (The soup may look, for the lack of a better term, “gloppy” at this point. This is normal! As you stir and the liquid heats, the roux will dissolve.)
  • Reduce heat to maintain a simmer and cook for 20 minutes, stirring occasionally. Remove from heat.
  • Transfer 1-1/2 cups of soup to a blender or food processor and puree until smooth. Stir pureed soup back into the pot.
  • Stir in heavy cream and season to taste with salt and pepper. Gently warm over low heat, if needed, and serve.


*Add the quantity of fresh thyme to your preferences. I love the flavor thyme adds to this soup with the mushrooms and sherry, so I use a full tablespoon. If you aren’t as much of a thyme fan, start with half a tablespoon and add additional, to taste.

To style the soup for the photos in this post, I sautéed some extra mushrooms as a garnish. Beyond presentation, the soup really does not need them; it has plenty of mushrooms!

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