Cream of Mushroom Soup Recipe

Cream of Mushroom Soup Recipe
  • Yield:4 cups


  • 1/2 pound shiitake or cremini mushrooms, stemmed
  • 6 tablespoons (3/4) stick) butter
  • 1 medium onion, finely chopped
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon chopped fresh thyme, or 1/4 teaspoon dried thyme
  • 2 1/2 cups chicken broth
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon nutmeg
  • 2 1/2 cups heavy cream


  1. 1.

    Thinly slice the mushrooms then finely chop the slices.

  2. 2.

    Add the onion, salt, pepper, thyme, and cook 5 minutes more, until the onion is soft. Add the chicken broth, bring to a boil, reduce heat to medium, and reduce the liquid by at least two-thirds over medium heat-there should only be about 3/4 cup of liquid left in the pan.

  3. 3.

    Transfer the liquid to a medium saucepan. Add the remaining 4 tablespoons of butter and gently stir over medium heat until melted. Whisk in the flour and the nutmeg. Stir for 2 minutes and add the cream. Cook over low heat for 7 minutes, then let cool