In the fall, and especially when the holidays roll around, most grocers sell wild mushrooms in packages that are washed, sliced, and ready to cook, making this cream of mushroom soup easy to whip up. The secret to the soup’s wonderful flavor is that some of the wine is added at the end—meaning it’s not cooked off—which adds bright flavor that cuts through the earthiness of the mushrooms and richness of the cream. I love serving this soup for special occasions and holiday meals—it’s creamy and flavorful, yet not so rich that it spoils everyone’s appetite. But it’s also the perfect choice for a cozy lunch or light dinner. A shopping tip: When selecting mushrooms or any prepared produce, remember the grocer’s rule: first in, first out. The oldest packages will be in the front. For the freshest produce, reach to the back of the shelf and you’ll typically find packages with a later expiration date.
What You’ll Need To Make Cream of Mushroom Soup
Step-by-Step Instructions
In a large pot melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes.
Add the garlic and cook 2 minutes more.
Stir in the flour and cook 1 minute more.
Add the mushrooms, ¼ cup of the wine, chicken broth, salt and pepper.
Bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes, until the mushrooms are tender.
Using a slotted spoon, remove about 2 large ladlefuls of the mushrooms and set aside (don’t worry if there are some shallots mixed in there).
Using a handheld immersion blender, purée the soup until smooth. (Alternatively, let the soup cool slightly and use a blender to puree in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.)
Stir in the cream, the remaining ¼ cup of wine, the thyme, the sage, and the reserved mushrooms.
Bring to a simmer, then taste and adjust seasoning with salt and pepper, if necessary.
Cream of Mushroom Soup
Servings: 4 to 6 Prep Time: 20 Minutes Cook Time: 40 Minutes Total Time: 1 Hour- 4 tablespoons unsalted butter
- 1 cup chopped shallots, from 4 medium shallots
- 4 cloves garlic, roughly chopped
- ¼ cup all-purpose flour
- 1½ lbs mixed wild mushrooms (such as shiitake, oyster, portobello), stemmed and roughly chopped
- ½ cup dry white wine, divided
- 5 cups low-sodium chicken broth
- 1¼ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ½ cup heavy cream
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh chives, for garnish
- Homemade or store-bought croutons, for serving
In a large pot melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 2 minutes more. Stir in the flour and cook 1 minute more, then add the mushrooms, ¼ cup of the wine, chicken broth, salt and pepper. Bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes, until the mushrooms are tender.
Using a slotted spoon, remove about 2 large ladlefuls of the mushrooms and set aside (don’t worry if there are some shallots mixed in there). Using a handheld immersion blender, purée the soup until smooth. (Alternatively, let the soup cool slightly and use a blender to puree in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.)
Stir in the cream, the remaining ¼ cup of wine, the thyme, the sage, and the reserved mushrooms. Bring to a simmer, then taste and adjust seasoning with salt and pepper, if necessary. Ladle into bowls and top with the chives and croutons.
Make-Ahead Instructions: This soup will keep nicely in the refrigerator for 3 to 4 days.
Nutrition Information
Per serving (6 servings)
Calories: 271, Fat: 17 g, Saturated fat: 10 g, Carbohydrates: 21 g, Sugar: 4 g, Fiber: 6 g, Protein: 8 g, Sodium: 568 mg, Cholesterol: 48 mg
