Cream of Mushroom Soup (Printer-Friendly Version)

Earthy mushrooms and creamy broth come together in this elegant comfort soup with savory depth.

# What You'll Need:

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01 - 24 ounces cremini (baby bella) mushrooms, cleaned, sliced and diced
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 3 tablespoons unsalted butter
05 - 4 cloves fresh garlic, minced
06 - 1 tablespoon Worcestershire sauce
07 - 2 teaspoons Dijon mustard
08 - 1 teaspoon kosher salt, or to taste
09 - 1 teaspoon freshly ground black pepper
10 - 0.5 teaspoon dried thyme
11 - 0.25 teaspoon ground nutmeg
12 - 0.5 cup dry white wine (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc)
13 - 3 tablespoons all-purpose flour
14 - 4 cups low-sodium chicken broth
15 - 1 cup heavy cream
16 - 1 beef bouillon cube or 1 teaspoon beef bouillon base

# Steps to Follow:

01 - Slice and dice the mushrooms, reserving some slices for added texture.
02 - Heat olive oil in a large pot over medium-high heat. Add mushrooms and sauté for 10 minutes until browned. Transfer to a bowl and set aside.
03 - In the same pot, add butter and diced onion. Cook over medium heat for 15 minutes, stirring regularly, until the onions are soft and slightly caramelized.
04 - Add minced garlic, Worcestershire sauce, Dijon mustard, salt, black pepper, dried thyme, and ground nutmeg. Pour in the white wine and cook, stirring, until the wine is reduced by half.
05 - Sprinkle in the flour and stir to coat the onions. Cook for 2 minutes. Gradually whisk in the chicken broth, ensuring no lumps remain.
06 - Stir in heavy cream and crumble in the beef bouillon. Bring the mixture to a gentle boil, then reduce to a simmer.
07 - Add up to 1.5 cups of the cooked mushrooms into the soup. Blend directly in the pot using an immersion blender, or transfer to a countertop blender and return to the pot.
08 - Add the remaining sautéed mushrooms back to the soup for texture. Simmer for 10 to 15 minutes, stirring occasionally, until the soup reaches the desired consistency. Adjust seasoning if needed.
09 - Ladle the soup into bowls and serve hot, garnished with fresh thyme if desired.

# Additional Tips:

01 - For richer flavor, use a mix of cremini and white button mushrooms.
02 - If omitting wine, substitute an equal amount of chicken broth.
03 - The soup freezes well for up to 3 months.
04 - Shallots may be combined with or substituted for onions.

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