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–+ servings
Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup

Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
The creamiest mushroom soup that tastes like the canned stuff but it’s healthier, creamier and tastier!
5 stars (17 ratings)

Ingredients

  • ¼ cup unsalted butter
  • 3 cloves garlic, minced
  • 1 ½ pounds cremini mushrooms, thinly sliced
  • 1 onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup red wine
  • 4 cups chicken broth
  • 1 cup heavy cream
  • ½ teaspoon dried thyme
  • 2 tablespoons cornstarch

Instructions

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
  • Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme.
  • In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
  • Serve immediately.