Rich and dreamy, Homemade Cream of Mushroom Soup is the perfect recipe for a hearty and satisfying meal.
I’m a fan of mushrooms. Crimini, Shiitake, Portebello and Button–I love them all! Maybe that is why I can’t get enough of this recipe for Homemade Cream of Mushroom Soup.
You can add whatever kind of mushrooms you like and have it all plated–from start to finish–in 20 minutes. Now that’s easy peasy!
How to Make Homemade Cream of Mushroom Soup
I have to say that this recipe has become one of my family’s standards. The reason? It is because it is so doggone easy.
You just “rough chop” the ingredients and add everything, including spices, flour and liquid in the blender. The machine does the rest.
Then, simmer the soup–not boil.
And, with the addition of the flour already in the mixture, you will notice that the soup thickens quickly.
Hint: Be sure to keep stirring the soup so it doesn’t stick.
After about five minutes of cooking, add in the extra Shiitake mushrooms. I love the taste of these mushrooms because they really give it a mushroomy taste.
Finally, add the heavy whipping cream. But first turn off the heat. You don’t want the soup to curdle or separate.
And, I like to add a frond of dill or even some delicious Asiago cheese focaccia as a garnish. But you don’t have to. It is delicious either way. Enjoy!
For more delicious soups and stews, check out my Pinterest Board: Soup and Stew Recipes from Wisconsin Homemaker.
Homemade Cream of Mushroom Soup
- 1 cup white wine
- 8 ounces crimini mushrooms rough chop
- 8 ounces Shiitake mushrooms remove stem, slice
- 4 cups chicken stock
- 2 tbsp all-purpose flour
- 1/4 cup chives
- 5 green onions rough chop
- 1 cup carrots rough chopped
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
- 1 cup heavy whipping cream
- dill fronds
- In blender add the ingredients in the order listed in ingredients above.
- But note the following: a) Withhold a handful of Shiitake mushrooms. (To be added to soup later.) b) Add half of the chicken broth, initially. c) Do not add cream until later.
- Once ingredients have been pureed, add remainder of chicken broth. Pulse again to make sure this is incorporated into the mixture.
- Place soup in a Dutch oven or medium sized soup pot.
- Heat the soup through, being sure to keep stirring constantly.
- After about five minutes, test the doneness of soup with a quick taste test.
- Add the handful of Shiitake mushrooms.
- Cook an additional five minutes until soup is done.
- Turn off heat and slowly add heavy cream. Be sure to keep stirring as you add the cream. Serve. Enjoy!