Homemade Cream of Mushroom Soup Recipe for Cold Winter Nights
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There is no better winter warming comfort food than homemade soup and this Cream of Mushroom Soup Recipe really fits the bill. The creamy flavorful concoction is created combining mushrooms, rosemary, thyme, and cream and is on the table in 45 minutes.
This post is part of Create the Holidays (formerly Create Christmas) – a series of festive recipes, crafts, printables, and more on The Purple Pumpkin Blog!
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Cream of Mushroom Soup Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
We all know that cold winter nights can make you feel like staying in bed with a warm blanket and cozy pajamas. But, you need something good to eat right?.
What better way to warm up than with a steaming bowl of homemade cream of mushroom soup? This recipe will have you feeling warmer in no time!
This rich, decadent soup is absolutely delicious on its own, or you can use it to add incredible flavor to your favorite casseroles. One taste and you’ll never go back to the canned variety.
The Create the Holidays (formerly Create Christmas) series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Christmas and the Winter Holidays! You can check out Create the Holidays from 2020 | 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 and 2012 for tons of awesome Holiday ideas and inspiration!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Onions, Garlic, Portobello Mushrooms, Thyme, Rosemary.
- Dairy – Unsalted Butter, Heavy Cream (Double Cream).
- Dried Rosemary – you can use fresh or dried in this recipe.
- Dried Thyme – you can use fresh or dried in this recipe.
- Marsala Wine – a cooking wine, you could also use dry sherry or Madeira.
- Chicken Broth/Stock – or vegetable stock if you wish to keep the soup vegetarian.
- All-Purpose Flour – also known as Plain Flour.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Mushrooms
One of the hero ingredients in this dish is mushrooms, so here are some more recipes using the same:
- Rustic Wild Mushroom Risotto
- Manitaria Krasata – Mushrooms in Wine
- Savory Puff Pastry Bites with Caramelized Onions and Mushrooms
More Soup Recipes
Looking for more soups to make? Check these recipes out next:
- Slow Cooker Wild Rice & Mushroom Soup Recipe
- Loaded Cauliflower Leek Soup Recipe – Can Be Served Hot or Chilled!
- Instant Pot Creamy Asparagus Soup Recipe
I’ve got more Easy Soup Recipes for you to enjoy – right-click and open these other recipes in a new tab so that you can read them after this one!
Recipe Tips
- You can use either fresh or dried herbs for this recipe, depending on what you have on hand.
- Fresh rosemary and thyme are both tough enough to stand up to the cooking process, unlike many fresh herbs that are best stirred in once the cook time is complete.
- If using fresh thyme, be sure to remove any woody stems before serving.
How Do I Make Cream of Mushroom Soup Recipe?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Homemade Cream of Mushroom Soup
There is no better winter warming comfort food than homemade soup and this Cream of Mushroom Soup Recipe really fits the bill.
Ingredients
- 2 Tbsp unsalted butter
- 2 small yellow onions, finely chopped
- Sea salt and black pepper, to taste
- 1-2 cloves garlic, minced
- 16 oz/450g Portobello mushrooms, sliced
- 2 tsp dried rosemary (or 2 Tbsp fresh rosemary leaves, finely chopped)
- 2 Tbsp fresh thyme (or 1½ tsp dried)
- ½ cup Marsala wine
- 2 cups chicken or vegetable broth
- 1 cup heavy cream (double cream), room temperature
- 3 Tbsp all-purpose flour
Instructions
- Melt the butter in a large Dutch oven or pot over medium heat. Once hot, add chopped onions and season with salt and black pepper, to taste. Cook for 4-5 minutes,, stirring occasionally until the onions are soft and translucent.
- Add the garlic and cook, stirring frequently, for another 1-2 minutes.
- Add the mushrooms, rosemary, and thyme. Season with additional salt and black pepper, as desired, and stir to combine. Cook for 5 minutes, stirring occasionally until the mushrooms are nicely browned, and start to release their liquids.
- Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook for 1-2 minutes or until the wine is reduced by one-half and the strong aroma dissipates.
- Add the chicken or vegetable broth and simmer for 10-15 minutes.
- Remove from heat and temper the heavy cream by adding a couple tablespoons of the hot soup to it before stirring it into the soup.
- Create a slurry by adding 3 tablespoons of the hot liquid from soup to the flour in a medium bowl. Stir until thoroughly combined and no lumps remain. Stir the slurry into the soup to thicken.
- Taste and adjust seasonings, as desired, before serving. Enjoy!
Notes
You can use either fresh or dried herbs for this recipe, depending on what you have on hand. Fresh rosemary and thyme are both tough enough to stand up to the cooking process, unlike many fresh herbs that are best stirred in once the cook time is complete. If using fresh thyme, be sure to remove any woody stems before serving.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 328Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 97mgSodium: 334mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 15g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Holiday Dinner!
You’ve made the soup, but what about the rest of the courses?
Here are additional recipes to make a full meal for a holiday dinner party!
- Appetizer: Savory Sausage Stuffed Mushrooms are Really the Perfect Party Appetizer
- Salad: Fig and Roasted Fennel Salad with Lemon Tahini Dressing
- Main Dish: Orange Cranberry Chicken Recipe Made with Bone-In Chicken Breasts
- Side Dish: Instant Pot Garlic Mashed Potatoes – A Quick & Tasty Side Dish
- Beverage: Cinnamon & Cumin-Infused Cranberry Vodka Spritzer Cocktail
- Dessert: Gingerbread Loaf with Cream Cheese Frosting and Gingersnap Crumbles
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.