Healthy Cream Of Mushroom Soup Recipe

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This easy cream of mushroom soup recipe will make you hate canned soup! Try this strong, cosy soup with earthy mushroom flavour in every bite.


– ¼ cup unsalted butter (57g) – 1 pound sliced fresh mushrooms (450g) – 1 onion chopped – 4 cloves garlic minced – 4 teaspoons chopped fresh thyme – ½ cup dry white wine (120ml) – 6 tablespoons all-purpose flour (45g) – 4 cups chicken broth (960mL) – 1½ teaspoons salt – ½ teaspoon ground black pepper – 1 cup heavy cream (240mL)


Butter melts in a big pot over medium-high heat. Add mushrooms, onion, garlic, and thyme. 

Step 1

Cook for 8 minutes, stirring periodically, until mushrooms are almost cooked and browning.

Step 2

Pour in wine and boil for 3 minutes. Add flour to the mushroom mixture and whisk for 2 minutes. Add broth, salt, and pepper slowly. Bring to boil.

Step 3

Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally, until thickened.

Step 4

Remove from heat and add cream. Serve now. Add fresh thyme leaves if preferred. Keep refrigerated for 4 days in an airtight container.

Step 5

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