Mushrooms are a truly divisive food. As we grew up, we thought little of these earthy wonders and dismissed them as slimy and unappetizing. But oh, how wrong we were! Mushrooms can be absolutely incredible when prepared right. Our journey led us to create the thickest, creamiest mushroom soup imaginable – a homemade cream of mushroom soup, elevated to new heights. It’s a dish packed full of flavor, with mushrooms taking center stage. This soup can hold its own as a main course, accompanied by some crusty bread for dipping. Delicious!

The base of this soup is your standard mix of sautéed onions, celery, and carrots. To truly experience mushroom magic, we suggest using a pound and a half of baby ‘bellas or cremini mushrooms. It might seem like a lot at first, but fear not, they cook down into a delightful pile of veggies. Now for the seasoning, a combination of thyme, sage, rosemary, and a splash of white wine for an extra kick. Don’t forget those tasty browned bits that build up at the bottom of the pot – the wine ensures they don’t go to waste.

While the mushrooms and veggies form the heart of this marvelous soup, the secret lies in the roux, a simple mixture of flour and melted butter. Pour in the milk or cream, cooking until it thickens and transforms into a lush bechamel sauce. This is the crucial element that turns our mushroom soup into a heavenly, indulgent experience. Trust us, this soup is unbelievably delicious. We are certain it will sway even the staunchest mushroom skeptics (and those on the fence). You’ll be hooked once you try it!

Creamy Mushroom Soup Recipe

Serves: 8
Preparation Time: 40 minutes

Ingredients:

• Roux:
  • 3/4 cup (1 1/2 sticks) unsalted butter, cubed
  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole milk
• Soup:
  • 1 1/2 pounds baby portabella or cremini mushrooms, sliced
  • 1 yellow onion, finely chopped
  • 3 ribs celery, finely chopped
  • 3 carrots, finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 1/2 cup dry white wine
  • 3 tablespoons olive oil
  • 3 cups low-sodium vegetable or chicken broth
  • 2 cups parmesan cheese, grated
  • Kosher salt and freshly ground pepper, to taste

Preparation:

1. In a medium saucepan, melt the butter over medium heat, then sprinkle in the flour to create a roux.
2. Cook the roux for 2-3 minutes, or until golden, then stir in the whole milk. Continue cooking for 8-10 minutes, or until thickened.
3. Remove from heat and set aside until ready to use.
4. In a large stock pot or Dutch oven, melt the olive oil over medium heat. Sauté the onion, celery, and carrot for 6-8 minutes, or until softened. Season with salt and pepper.
5. Add the mushrooms and cook until softened, 5-7 minutes. Stir in the garlic and cook for an additional 1-2 minutes, until fragrant. Season with thyme, sage, and rosemary.
6. Deglaze the pan with the white wine, making sure to scrape up the browned bits from the bottom.
7. Add the vegetable or chicken broth and bring to a boil. Reduce heat to a simmer and cook for 15 minutes.
8. Stir in the cooled roux and cook for another 5-10 minutes before serving. Add the grated parmesan cheese.
9. Transfer the soup to serving bowls and enjoy it piping hot.

Now that you have the recipe for this delectable, extra creamy mushroom soup, it’s time to give it a try. We promise you won’t be disappointed. So gather your ingredients, follow the steps, and prepare to be amazed by the magic of mushrooms!