Deliciously creamy and full of earthy robust flavor, this cream of mushroom soup is beaming with baby bella mushrooms, onions, wine, and flavorful seasonings.
Why this recipe works
There’s nothing quite like a steamy comforting bowl of cream of mushroom soup when it’s cold outside. This soup is the perfect base for so many additions like rice, bacon, sausage, potatoes, you name it. But we like to keep it simple and let the mushroom flavor shine with this one.
If you have a large harvest of fresh mushrooms go ahead and use them here. This recipe is versatile and welcomes all types of mushrooms. See our mozzarella parmesan stuffed mushrooms or mushroom stroganoff for more ways to put them to good use.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MUSHROOMS – We used 20 oz of baby Bella mushrooms, however, you can use button, cremini, portabello, shiitake, or your favorite type of mushrooms. Feel free to use multiple different types of mushrooms if desired. Button, cremini, and portabello mushrooms are all the same type of mushrooms, just at a different point of their life cycle.
WINE – Any type of red wine can be used here, I would suggest a pinot noir or even a dry red sherry. You can replace the red wine with white wine if preferred. Chardonnay, Pinot Grigio, Sauvignon Blanc are good substitutions. The wine adds flavor, but you can omit it entirely if you wish not to use it.
How to Make Cream of Mushroom Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add butter and olive oil to a 5.5 qt dutch oven over medium-low heat until butter is melted. Add in the onions and cook until translucent, about 10 minutes.
- Add the garlic, mushrooms, thyme, salt, and pepper. Increase the heat to medium and stir. Allow to simmer for about 15 minutes. Liquid will be released from the mushrooms and then start to evaporate. Stir ocassionally until only about 1/2 cup worth of liquid remains.
EXPERT TIP – You can sauté the mushrooms in a skillet (no oil or butter, just dry) before adding them to the mix, this will help extract the flavors even more.
- Add the red wine and stir. Allow to cook for 3 minutes.
- Add the flour and stir, cooking for about a minute to cook out the flour.
- Add in the chicken stock and cook for about 10 minutes, stirring occasionally to thicken.
- Turn off the heat, remove the thyme bundle, add in the half and half. Stir and serve.
- Top with parsley or parmesan cheese.
Frequently Asked Questions & Expert Tips
If you wish to freeze this soup for later, do not add the half and half. After the soup has thawed and been reheated, stir in the half and half. Store in the freezer in an airtight container for up to 2 months.
To thicken further, mix 1 Tbsp of flour with 2 Tbsp of cold water. Once dissolved, stir into the soup and allow it to thicken. You can continue to do so until it’s reached your desired consistency. It’s important to note that you should give the soup time to simmer before adding more flour, as this is when the soup thickens. Likewise, you can do the same with cornstarch or arrowroot powder (both gluten-free). 1 Tbsp of cornstarch/arrowroot mixed with 2 Tbsp of cold water.
Store leftovers in an air-tight container kept in the refrigerator for 4-5 days. Slowly reheat on the stovetop, adding water or stock to loosen if needed.
In place of half and half, try heavy cream. We have not tried this recipe with regular milk, but I would imagine it would be fine, just a bit thinner as opposed to using half and half or heavy cream.
Serving Suggestions
This cream of mushroom soup pairs well with chunks of crusty bread, oyster crackers, and a crisp side salad.
For even more flavor, try adding a dash of Worcestershire sauce, hot sauce, cayenne pepper, crumbled bacon, or even mix in some rice to give it more texture.
More Soup Recipes
- Pasta Fagioli
- Broccoli Cheese Soup
- Chicken Noodle Soup
- Cream of Asparagus Soup
- Slow Cooker Butternut Squash Soup
- Cheeseburger Soup
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Cream of Mushroom Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 Tbsp olive oil
- 4 Tbsp unsalted butter
- 1 yellow onion diced small
- 2 cloves garlic minced
- 20 oz baby bella mushrooms cleaned and sliced thin
- 1 bundle thyme about 5 stems
- 1 tsp salt
- ½ tsp pepper
- ½ cup red wine dry
- ¼ cup flour
- 4 cups chicken stock or vegetable stock
- 1 cup half and half
Things You’ll Need
Before You Begin
- Feel free to run an immersion blender through the soup after adding the chicken stock but BEFORE adding the half and half if you are looking for a smooth soup without chunks of mushrooms.
- To thicken further, mix 1 Tbsp of flour with 2 Tbsp of cold water. Once dissolved, stir into the soup and allow it to thicken. You can continue to do so until it’s reached your desired consistency. It’s important to note that you should give the soup time to simmer before adding more flour, as this is when the soup starts to thicken. Likewise, you can do the same with cornstarch. 1 Tbsp of cornstarch mixed with 2 Tbsp of cold water. For a gluten-free alternative, try arrowroot powder (measurements are the same as flour or cornstarch).
- You can replace the red wine with white wine if preferred. Chardonnay, Pinot Grigio, Sauvignon Blanc, or dry sherry are good substitutions.
- For even more flavor, try adding a dash of Worcestershire sauce, hot sauce, cayenne pepper, crumbled bacon, or even mix in some rice to give it more texture.
Instructions
- Add butter and olive oil to the dutch oven over medium-low heat until butter is melted. Add in the onions and cook until translucent, about 10 minutes.
- Add the garlic, mushrooms, thyme, salt, and pepper. Increase the heat to medium and stir. Allow to simmer for about 15 minutes. Liquid will be released from the mushrooms and then start to evaporate. Stir occassionally until only about 1/2 cup worth of liquid remains.
- Add the red wine and stir. Allow to cook for 3 minutes.
- Add the flour and stir, cooking for about a minute to cook out the flour.
- Add in the chicken stock and cook for about 10 minutes, stirring occasionally to thicken.
- Turn off the heat, remove the thyme bundle, add in half and half. Stir and serve.
- Top with parsley or parmesan cheese.
Nutrition
Amanda Davis
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