Homemade Cream of Mushroom Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.93 out of 5 stars
(14)
Ingredients
6 servings
- ¼ cup unsalted butter
- 3 cloves garlic, minced
- 1 ½ pounds cremini mushrooms, thinly sliced
- 1 onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 cup red wine
- 4 cups chicken broth
- 1 cup heavy cream
- ½ teaspoon dried thyme
- 2 tablespoons cornstarch
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Preparation
Step 1
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
Step 2
Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme.
Step 3
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
Step 4
Serve immediately.
Step 5
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Chef's notes
The hardest part about this is probably the slicing of the mushrooms – that’s it! Once that’s done, it’s smooth sailing and everything gets thrown into the pot. Done and done. And if you’re not the biggest wine person, you can also reduce the amount of wine and add more chicken broth as needed.
