Creamy mushroom soup

A warm bowl of soup has to be a key to all this cold weather. This recipe is much better than your typical canned mushroom soup. 

The secret to a great creamy mushroom soup is the sautéeing. When you sauté the vegetables before adding all the liquid ingredients, it releases all the moisture, making them more tender. Once you are done sautéed the vegetables, deglaze the pot with some wine. It washes off all the flavor back into the mix. Lastly, this recipe is extremely flexible. If you don’t have chicken broth or you want to make it vegetarian, you can substitute it with some vegetable broth or even water. If you don’t have any half-and-half cream, milk, almond milk or even coconut milk will work just fine. Just make sure you adjust the seasoning. 


2 tablespoons unsalted butter

1 large yellow onion, diced

2 cloves garlic, chopped

750g mushrooms, sliced (crimini, enoki, oyster)

2 tablespoons dried thyme

½ cup red wine

¼ cup flour

4 cups low-sodium chicken broth

1 cup cream

Salt and pepper for seasoning


In a large pot over medium-high heat, melt butter. 

Add onions and garlic and sauté for 5 minutes or until soft. Once softened, add the mushroom and thyme. Cook for another 8 minutes or until half of the moister of the mushrooms is evaporated.

Deglaze the pot with the red wine and cook for another 5 minutes. Sprinkle the flour over the mix. Stir and cook for 2 minutes or until the raw flour smells goes away.

Add the broth and bring it to a boil. Once it comes to a boil, add the cream and bring it to a simmer. Adjust the seasoning and serve it hot.

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