Cream of Mushroom Soup


This luxuriously rich soup is light years away from the canned variety we all grew up on.

Cream of Mushroom Soup
Makes 2½ quarts
  • 6 tablespoons unsalted butter
  • 1½ cups chopped yellow onion
  • 4 cloves garlic minced
  • 3 (8-ounce) packages sliced fresh cremini mushrooms
  • 2½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 6 tablespoons all-purpose flour
  • 2 cups mushroom stock*
  • 1 (32-ounce) carton low-sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chopped fresh thyme
  • 1 cup heavy whipping cream
  1. In a 4-quart Dutch oven, melt butter over medium heat. Add onion, garlic, mushrooms, salt, and pepper. Cook, stirring frequently, until mushrooms are soft and have released their liquid, 10 to 12 minutes.
  2. Stir in flour until mushrooms are well coated; cook, stirring frequently, until golden brown, 3 to 5 minutes. Gradually stir in mushroom stock; cook for 2 minutes, scraping browned bits from bottom of pot with a wooden spoon. Stir in chicken broth, Worcestershire, and thyme; bring to a boil. Reduce heat, and simmer, stirring occasionally, until slightly thickened, 20 to 30 minutes.
  3. Remove from heat; gradually stir in cream until combined. Serve immediately.
*We used College Inn Mushroom Stock.

KITCHEN TIP: This soup freezes well; reheat it over medium-low heat, stirring frequently, until soup is hot but not boiling.