Cream of Mushroom Soup
The earthy flavour of mushrooms is at its best puréed into this soup. This soup’s rich hearty flavour will easily satisfy your mushroom craving, and there’s enough for seconds or leftovers. It also shows off how well meaty mushrooms and red wine go together.
Ingredients
1 stick Butter
2 pounds button mushrooms, rinced and sliced
3 onions, peeled and chopped
a sprinkle or two sea salt and freshly ground pepper
1/2 bottle hearty red wine
4 cups chicken broth
1 cup heavy cream (35%)
1 tablespoon chopped fresh thyme
2 tablespoons cornstarch
1/4 cup water
2 pounds button mushrooms, rinced and sliced
3 onions, peeled and chopped
a sprinkle or two sea salt and freshly ground pepper
1/2 bottle hearty red wine
4 cups chicken broth
1 cup heavy cream (35%)
1 tablespoon chopped fresh thyme
2 tablespoons cornstarch
1/4 cup water
Instructions
Place a large stockpot over medium-high heat. Add the butter, mushrooms and onions. Season with salt and pepper. Sauté until lightly browned. The mushrooms will initially release a lot of moisture, preventing them from browning. Eventually that moisture will evaporate, allowing the pot’s heat to rise to browning temperature.
Pour in the red wine and bring it to a simmer. Continue cooking—the moisture in the wine will evaporate, concentrating its flavour—until the wine has reduced by about two-thirds.
Add the chicken broth, heavy cream and fresh thyme. Stir well and bring the soup to a simmer.
Meanwhile, dissolve the cornstarch in the water. Add this mixture slowly to the simmering soup, stirring until it returns to the simmer and thickens slightly. If you prefer your soup a bit thicker, feel free to add more cornstarch. Taste and add more salt and pepper, if desired. Serve immediately.
Pour in the red wine and bring it to a simmer. Continue cooking—the moisture in the wine will evaporate, concentrating its flavour—until the wine has reduced by about two-thirds.
Add the chicken broth, heavy cream and fresh thyme. Stir well and bring the soup to a simmer.
Meanwhile, dissolve the cornstarch in the water. Add this mixture slowly to the simmering soup, stirring until it returns to the simmer and thickens slightly. If you prefer your soup a bit thicker, feel free to add more cornstarch. Taste and add more salt and pepper, if desired. Serve immediately.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
You may use any mushroom or combination of mushrooms to make this soup. Shiitakes in particular are an excellent choice because they add a rich meaty flavour. You may also finish the soup with any of your favourite herbs. Rosemary and tarragon are excellent choices. If you prefer a smoother texture, feel free to purée this soup.
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how much butter is in a stick?
1 stick = 1/2 cup butter
qtr think of when you buy pre packaged stick
Hi is it okay if i do not put wine in it? Reason being my family is not used to alcohol
When you cook with wine, all of the alcohol evaporates leaving just the flavour….it doesn’t matter that your family is not used to alcohol, it’s all gone!
Which red wine to you suggest…gonna make it for my first time tomorrow
suggest light (pinot noir) to medium bodied (merlot) red wine to enhance but not overwhelm the essential mushroom flavor
I made this recipe to use up mini Bella mushrooms. It is by far the best mushroom soup I have ever tasted. This is the first time I make mushroom soup, and I’m thrilled to have found this recipe.