Cream of Mushroom Soup

Name: Cream of Mushroom Soup From Scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs mixed mushrooms (button, cremini, portobello); 2 tbsp extra virgin olive oil; salt, to taste; black pepper, to taste; 1/4 cup Marsala wine; 3 cloves garlic; 2 shallots; 1/2 sweet onion; 2 stalks celery; 2 carrots; 3/4 cup butter; 1/4 cup all-purpose flour; 1.5 cups heavy cream; 2 cups chicken stock; 1/2 cup fresh parsley; 1 tbsp fresh thyme; crème fraîche, for garnish; fresh chives, for garnish

This cream of mushroom soup combines three types of mushrooms with Marsala wine and fresh aromatics for a restaurant-quality, velvety texture. It's a comforting one-pot soup that tastes homemade without intensive techniques.

🌍American 🏷️Cream of mushroom soup 🏷️Mushroom soup 🏷️Soup 🏷️Comfort food Creamy

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🏷️Mushrooms

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TikTok

Total

45 min

Servings

4

Difficulty

Medium

Est. Cost

$32–$53

Recipe Source

View original recipe

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Ingredients

1.5 lbs mixed mushrooms (button, cremini, portobello)
2 tbsp extra virgin olive oil
salt, to taste
black pepper, to taste
1/4 cup Marsala wine
3 cloves garlic
2 shallots
1/2 sweet onion
2 stalks celery
2 carrots
3/4 cup butter
1/4 cup all-purpose flour
1.5 cups heavy cream
2 cups chicken stock
1/2 cup fresh parsley
1 tbsp fresh thyme
crème fraîche, for garnishoptional
fresh chives, for garnishoptional

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Instructions

1
Slice and chop the button, cremini, and portobello mushrooms.
2
Heat olive oil in a large pan over high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until deeply browned and caramelized.
3
Deglaze the pan with Marsala wine, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated.
4
Remove the cooked mushrooms from the pan and set aside in a bowl.
5
Finely chop the garlic, shallots, sweet onion, celery, and carrots.
6
In a large Dutch oven or pot, melt the butter over medium heat.
7
Add the chopped garlic, shallots, onion, celery, and carrots to the pot. Sauté for about 10 minutes until softened and caramelized.
8
Sprinkle the flour over the vegetables and stir to combine. Cook for about one minute to cook out the raw flour taste.
9
Gradually pour in the heavy cream, stirring constantly, followed by the chicken stock.
10
Bring the soup to a simmer and cook for about 5 minutes until it thickens to a velvety consistency.
11
Add the cooked mushrooms back to the pot, along with the chopped parsley and fresh thyme. Season with more salt and pepper to taste.
12
Stir everything together to combine.
13
Ladle the soup into bowls. Garnish with extra mushrooms, a dollop of crème fraîche, and chopped fresh chives before serving.

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Tips & Notes

Pro tips

Dice mushrooms into even 1/2-inch pieces so they cook uniformly and contribute consistent texture to the finished soup.
Let mushrooms cook undisturbed in olive oil for 3-4 minutes before stirring—this develops a deep, caramelized flavor rather than a bland, steamed taste.
Add Marsala wine after the mushrooms have browned and scrape up browned bits from the pan to deglaze; this captures concentrated mushroom flavor.
Stir the cream in at the end off heat or on low to prevent curdling, and taste before adjusting salt and pepper—it's the final seasoning step.

Substitutions

Marsala wine → dry sherry or dry white wine (note: flavor will be less sweet and complex)
Heavy cream → half-and-half or crème fraîche (note: soup will be slightly less rich)
Shallots → yellow onion (note: less subtle sweetness, slightly sharper flavor)

Storage & make-ahead

Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, thinning with broth or cream if needed. Freezing is not recommended due to cream separation.

Common Questions

What types of mushrooms work best for this soup?

A mix of button, cremini, and portobello mushrooms gives the best depth and umami. Button mushrooms add earthiness, cremini provides body, and portobellos add rich flavor. You can substitute any variety but avoid dried mushrooms unless rehydrated.

Can I make this soup ahead of time?

Yes. Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. The soup may thicken slightly when chilled; thin with broth or cream before reheating.

What is the purpose of Marsala wine in this recipe?

Marsala wine adds subtle sweetness, depth, and complexity to the mushroom base. It balances the earthiness of the mushrooms. If you don't have Marsala, dry sherry or white wine can substitute, though the flavor profile will differ slightly.

How do I prevent the soup from becoming too thick?

Don't overcook it after adding cream. The longer it simmers, the more the liquid reduces. Add cream at the end and stir just until combined. If the soup thickens too much, thin with additional broth or cream to reach your desired consistency.

Can I use frozen mushrooms?

Frozen mushrooms release excess moisture when thawed and won't brown as well as fresh. Fresh mushrooms are recommended for the best texture and depth of flavor. If using frozen, thaw and squeeze dry before cooking.