Homemade Mushroom Soup

Mushroom soup has been one of my food loves for most of my life. Which makes it surprising to me that until now, I haven’t even attempted to make it! But perhaps I was waiting this long so as to somehow perfect the recipe in my mind. There is something magical that happens when mushrooms, cream and wine come together, and this recipe did not disappoint. There is something about soup that always feels so comforting to me, especially when it is homemade.

I had planned to make some homemade bread to go along with the soup. That would have put this meal over the top but in all honesty, I just ran out of steam. So I will attempt that the next time I make this soup, which will be soon I assure you. So let’s get started. I will walk you through the process. That way you can make this soup for yourself and see what all the fuss (according to me) is about!

I started with shiitake mushrooms as I love their mushroomy flavour. But in reality, you could use white button mushrooms, oysters, portobellos…whatever your heart desires. The Hubby was going on about using chanterelles…but I decided to go with what I know. So here we are using shiitake mushrooms. Wipe off any dirt, and please. do NOT wash them.

Washing mushrooms can cause them to soak up water like a sponge and/or makes them slimy. Personally, I try to avoid this, so I just use a paper towel to brush them off. Some people also like to peel mushrooms before cooking them. If that’s your thing then power to you, and peel away.

Chop up your mushrooms of choice. You can keep them chunky or chop them into oblivion, it is really up to your personal preference. I like a mix or sizes, so that’s what I did.

You are also going to need to chop up that beautiful, sweet Vidalia onion. Grab a sprig of thyme and melt the 1 tbsp of butter in a cast-iron or heavy-bottomed pot with some olive oil. Add the thyme, onion, salt and pepper into the pot once the butter has melted. Cook over medium-low until the onions are soft and clear, then remove from the heat.

Cook the mushrooms in the melted butter until they are tender and reduced in volume. I snagged a pic before I added the creminis, but all the mushrooms need to go into the melted butter. Once the mushrooms are ready then cover in the flour and stir to fully coat the mushrooms. Once this is done you need to grab your favourite white wine and let it cook over low heat for 1 minute. The flour will help to thicken the wine mixture.

Remove the wine/flour mixture from the heat. and put the cast iron pot back on the heat. Add in the mushroom or chicken stock. I was so excited to find this mushroom broth at my local grocery store. I also use it when I am making my mushroom risotto.

One it is in the pot, give it a good stir and then add in the mushroom/wine/flour mixture, stir again and bring it to a boil.

Reduce the heat, and let it simmer for about 15 minutes. Once the time is up then you can add in the cooking cream, taste and add salt and/or pepper. Now comes the best part, serve it up in your favourite bowl (mine as always is my birch bark bowl from Pavlo Pottery) and sit down, relax, grab some wine and enjoy.

Print Recipe

Homemade Mushroom Soup

There is something magical that happens when mushrooms, cream and wine come together, and this recipe did not disappoint. There is something about soup that always feels so comforting to me, especially when it is homemade.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Soup

Cuisine: American

Keyword: mushroom, soup

Servings: 4 Servings

Calories: 352kcal

Equipment

• Cast iron pot (other other heavy bottomed pot)
• Wooden spoon
• Measuring cups and spoons

Ingredients

• 5 Tbsp Butter
• 4 Ounces Shiitake mushrooms
• 1 Pound Cremini mushrooms
• ¼ Cup All-purpose flour
• 1 Cup White wine
• 1 Tbsp Olive oil
• 1 Vidalia onion (chopped)
• 1 Sprig Fresh thyme
• 900 mL Mushroom broth (you can use chicken broth if you prefer)
• ½ Cup Water
• 1 Cup Cooking cream
• Salt & pepper (to taste)

Instructions

• Wipe off any dirty mushrooms (don't wash) and chop them.
• In a heavy bottomed/cast iron pot melt 1 tbsp butter.
• Add the olive oil, thyme and chopped onion, cook on medium-low until the onions are clear, then take off heat.
• In a separate pan melt the remaining butter and add the chopped mushrooms, cook over medium until mushrooms are tender and have reduced in size.
• Cover mushrooms with flour and stir to coat.
• Add wine to the mushrooms and stir until combined, cook over low for 1 minute.
• Transfer the wine/flour mixture to other pot containing the onions.
• Add in the stock and stir to mix the wine/flour mixture throughout, and bring to a boil.
• Reduce heat and simmer for 15 minutes.
• Add the cooking cream and season with salt and pepper to taste.
• (Optional) If you prefer a smoother soup, you can remove some of the soup (if you still want some chunkier pieces) and using an immersion blender, blend what remains in the pot. Then add back the chunky pieces.
• Stir and heat the mixture over low (we do not want it to boil) and serve hot.

This soup is definitely one of my favourites. It is right up there with my roasted red pepper and sweet potato soup. What is your favourite soup?