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Cream Of Mushroom Soup

A cozy, creamy delight that's quick to whip up and perfect for mushroom lovers, made in just one pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Mushrooms Sliced
  • 2 tablespoons Butter For sautéing
  • 2 cloves Garlic Minced
  • 1/2 cup White wine For flavoring
  • 1 cup Heavy cream For richness
  • 1 teaspoon Salt To taste
  • 1/2 teaspoon Pepper To taste
  • 1 medium Onion Chopped
  • 4 cups Vegetable or chicken broth For the soup base

Method
 

Preparation and Sautéing
  1. In a large pot, melt butter over medium heat.
  2. Add chopped onions and garlic, then sauté until soft and fragrant.
  3. Stir in sliced mushrooms and cook until they release moisture and become tender.
Cooking the Soup
  1. Pour in white wine and let it simmer until reduced.
  2. Add broth, season with salt and pepper, and let it simmer for about 15 minutes.
Blending and Final Touches
  1. Blend the soup until smooth, then return it to heat.
  2. Stir in heavy cream and adjust seasoning to taste.
  3. Serve warm, and watch everyone melt!

Notes

For a thicker soup, reduce the amount of broth. You can add more heavy cream based on your preference. Increase flavor with thyme or rosemary. Coconut cream can be used for a vegan-friendly alternative. Don’t rush the mushrooms; cook until golden brown for maximum flavor.