Cream of Mushroom

Cream of Mushroom Soup Recipe

Julia Rutland, author of Homestyle Kitchen: Fresh & Timeless Comfort Food for Sharing, showcases her Cream of Mushroom Soup recipe. We tried it and so should you!

Before Campbell’s began selling cans of condensed cream of mushroom soup in 1934, cooks had to prepare the thickened soup from scratch. While you can’t beat canned for convenience, I find homemade cream soup delicious and comforting. It’s especially tasty when the mushrooms are allowed to caramelize and a dash of sherry is added. The fresh thyme and pinch of nutmeg are Julia’s modern addi- tions, and they really blend well with the earthy mushroom-and-onion flavors.

Cream of Mushroom

Makes 6 cups

1⁄4 cup salted butter
1 large onion, chopped
1 1/2 pounds baby bella, cremini, or button mushrooms
1 tablespoon fresh or 1 teaspoon dried thyme
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
1/4 cup all-purpose flour
1/4 cup dry sherry
3 cups vegetable or chicken broth
1 cup heavy whipping cream or half-and-half
1/4 teaspoon ground nutmeg


Melt butter in a soup pot or Dutch oven over medium heat. Add onion, mushrooms, thyme, salt, and pepper. Cook, stirring frequently, for 10 minutes or until mushrooms are tender and liquid has mostly evaporated. Add garlic; cook for 1 minute.

Add flour and cook for 2 minutes, stirring constantly. Whisk in sherry; cook about 1 minute.

Whisk in broth and cream. Cook, stirring frequently, for 5 minutes or until thickened. Stir in nutmeg. If desired, pour half of the soup into a blender and blend until smooth. Repeat with remaining soup for a silky smooth texture.

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Liliane Opsomer
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