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Stacy Lyn's cream of mushroom soup in white shallow soup bowl with slice of bread

Cream of Mushroom Soup

Made with fresh mushrooms, this cream of mushroom soup is simple and lightly seasoned.
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Ingredients
  

  • 3 Tablespoons butter
  • 1/2 cup heavy cream
  • 8 ounces cremini, portobello, or white button mushrooms, sliced
  • ¼ cup flour
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¾ cup chicken broth
  • ¼ cup white wine
  • ¼ teaspoon kosher salt
  • Pinch of freshly ground pepper

Instructions
 

  • In a medium skillet, melt butter until foaming. Add the sliced mushrooms and sauté until the mushrooms have soaked up the butter, about 4 minutes.
  • Add the flour, onion powder, and garlic and stir for about 2 minutes.
  • Add the broth and wine. Stir until the mixture is smooth and simmer over medium heat. Once the liquid has reduced down for about 2 minutes, add the cream. Continue to simmer until the mushroom mixture has thickened.
  • If the soup becomes too thick for your liking, add a little water and stir until smooth. Add the salt and pepper, taste, and adjust seasoning as needed.
  • Ladle into bowls and garnish with fresh herbs such as basil, parsley, or thyme leaves if desired.
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