Cream of Mushroom Soup is always a favorite and this easy recipe is absolutely divine! This quick and easy recipe guarantees you’ll never have another canned mushroom soup again! Meaty mushrooms in a cream sauce with a hint of thyme and sherry…ready in less than an hour!
Years ago, I went to a quaint Italian restaurant in Dallas for a business luncheon. I wanted a big combination plate of pasta but I knew I’d need a nap afterwards, and bosses frown upon workplace nap time. (Why? It’s so necessary!) Rather than risk being fired, I opted for a cup of cream of mushroom soup and salad for lunch. Never in my life have I had a better soup. Never. Ever.
I asked Zee, the manager, for his recipe and he graciously declined, but he did tell me the two secret ingredients that made his zuppa du jour so good… a hint of sugar and sherry! I began to experiment with the recipe. Years later, I still use this same recipe and friends and family love it!!! Thank you, Zee, for telling me the secret ingredients….
What Kind of Mushrooms Should I Use for Cream of Mushroom Soup?
This recipe uses button (white) mushrooms, but you can substitute with any other cultivated mushroom. Button mushrooms are the youngest and mildest; next in line are Cremini, then Portobello, and Shitake. Wild mushrooms are not recommended.
Mushroom Soup Ingredients
The ingredient list for this delicious soup is probably already in your kitchen! Get the freshest mushrooms you can find.
- Mushrooms (button/white, Portobello, Cremini or Shitake)
- Sweet Onion
- Vegetable broth
- Oil
- Heavy Cream
- Sugar
- Sherry
- Salt & Pepper
How to Make Cream of Mushroom Soup
Simple instructions on how to make cream of mushroom soup. This recipe is a relatively thin soup; if you prefer a thicker soup, make a thickening slurry: combine 2 tablespoons of flour or cornstarch with 3/4 cup warm water; stir; add to finished soup. Allow mushroom soup to cook on low for 15 minutes until it reaches the desired consistency.
- Clean mushrooms, remove stems and pulse in food processor; set aside
- Saute onions in butter; add mushrooms and allow to cook 10 minutes
- Add broth, sugar, sherry
- Pour in heavy cream and allow to cook on simmer for 15 minutes (if you want thicker, add slurry)
- Garnish with fresh thyme and serve
How to Clean Mushrooms
Because mushrooms are like little sponges, don’t rinse them but use a damp paper towel and wipe away any dirt or debris. If you rinse the mushrooms, they’ll be water-logged and flavorless.
Nutritional Benefits of Mushrooms
Mushrooms have been a staple in the diet since ancient times. They are neither fruit nor vegetable, but a fungus. They are self-sufficient in nutritional development because they gain their nutrients from metabolizing non-living organic matter.They’re also the perfect food due to their naturally low sodium levels, zero fat and cholesterol, and lack of gluten.
White button mushrooms are the most popular because of their mild flavor. These young mushrooms are found in salads, pizza toppings and mushroom sauce. Shiitake mushrooms are on the opposite end of the spectrum of white buttons. They are aged, offer a deep woodsy flavor and are more firm. You’ll often find Shitake mushrooms as a meat substitute in vegetarian dishes.
Cremini are small brown mushrooms, often referred to as “baby bellas” and offer a deeper flavor than button mushrooms; they are also a bit firmer than a button mushroom and usually accompany a pork or beef dish. Many Asian dishes use Cremini mushrooms.
For many, it’s a habit to check the fat, protein carbohydrate and vitamin contents of a food, but we rarely check the trace mineral values of a food. Trace minerals are required for our bodies in maintaining healthy fluid balances, regulating hormones, regulating blood pressure and more!
Craving More? Try Broccoli Cheese Soup, Vegetable Soup or Irish-American Guinness Beef Stew!
Cream of Mushroom Soup
Ingredients
- 2 14 oz. packages of whole button mushrooms (14 or 15 oz.) depending upon the brand
- 2 tablespoons oil
- 1 cup sweet yellow onion chopped
- 1 pkg. fresh thyme for soup and garnish
- 1 32 oz. box vegetable broth/stock
- 12 oz. heavy cream allow cream to sit out of fridge for about 15 min
- 3 tablespoons sugar
- 3 tablespoons sherry (dry)
- salt and pepper to taste
Slurry Ingredients (optional)
- 2 tablespoons cornstarch or flour
- 3/4 cup water
Instructions
- Clean mushrooms with damp paper towel; remove stems
- Slice mushrooms
- In a food processor, pulse 1/2 of the mushrooms until they are fine; leave the other half of the mushrooms sliced
- In a large stockpot, heat oil to medium and add onions; cook 5 minutes
- Add pulsed mushrooms to the onions and oil; combine well and cook for 5 minutes
- Add remaining sliced mushrooms and broth; bring to boil for 5 minutes; reduce heat to medium low
- Add sugar, sherry and 4 sprigs of thyme to stockpot; combine well and cook for 5 minutes
- Reduce heat to low and add heavy cream; combine well; cover and cook for 15 minutes
- Taste for salt and pepper; adjust seasonings to taste; remove thyme sprigs; If you want a thicker soup, add slurry now; stir in slurry and allow soup to cook another 5 minutes or until it reaches desired thickness; (If you want it even thicker, add another slurry to the mixture)
- Once soup has reached desired consistency, plate and garnish with thyme
Notes
What Kind of Mushrooms Should I Use for Cream of Mushroom Soup?
This recipe uses button (white) mushrooms, but you can substitute with any other cultivated mushroom. Button mushrooms are the youngest and mildest; next in line are Cremini, then Portobello, and Shitake. Wild mushrooms are not recommended.Mushroom Soup Ingredients
The ingredient list for this delicious soup is probably already in your kitchen! Get the freshest mushrooms you can find.- Mushrooms (button/white, Portobello, Cremini or Shitake)
- Sweet Onion
- Vegetable broth
- Butter
- Heavy Cream
- Sugar
- Sherry
- Salt & Pepper
How to Make the Soup
Simple instructions on how to make cream of mushroom soup. This recipe is a relatively thin soup; if you prefer a thicker soup, make a thickening slurry: combine 2 tablespoons of flour or cornstarch with 3/4 cup warm water; stir; add to finished soup. Allow mushroom soup to cook on low for 15 minutes until it reaches the desired consistency.- Clean mushrooms, remove stems and pulse in food processor; set aside
- Saute onions in butter; add mushrooms and allow to cook 10 minutes
- Add broth, sugar, sherry
- Pour in heavy cream and allow to cook on simmer for 15 minutes (if you want thicker, add slurry)
- Garnish with fresh thyme and serve
How to Clean Mushrooms
Because mushrooms are like little sponges, don't rinse them but use a damp paper towel and wipe away any dirt or debris. If you rinse the mushrooms, they'll be water-logged and flavorless.How to Make a Thickening Slurry
In a one-cup measuring cup, add 2 tablespoons of either flour or cornstarch; fill measuring cup with warm water; combine well and add to soup after you've added the heavy creamNutritional Benefits
Mushrooms have been a staple in the diet since ancient times. They are neither fruit nor vegetable, but a fungus. They are self-sufficient in nutritional development because they gain their nutrients from metabolizing non-living organic matter.They're also the perfect food due to their naturally low sodium levels, zero fat and cholesterol, and lack of gluten. White button mushrooms are the most popular because of their mild flavor. These young mushrooms are found in salads, pizza toppings and mushroom sauce. Shiitake mushrooms are on the opposite end of the spectrum of white buttons. They are aged, offer a deep woodsy flavor and are more firm. You'll often find Shitake mushrooms as a meat substitute in vegetarian dishes. Cremini are small brown mushrooms, often referred to as "baby bellas" and offer a deeper flavor than button mushrooms; they are also a bit firmer than a button mushroom and usually accompany a pork or beef dish. Many Asian dishes use Cremini mushrooms. For many, it’s a habit to check the fat, protein carbohydrate and vitamin contents of a food, but we rarely check the trace mineral values of a food. Trace minerals are required for our bodies in maintaining healthy fluid balances, regulating hormones, regulating blood pressure and more.
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