Print

Pioneer Woman Cream of Mushroom Soup

Pioneer Woman Cream of Mushroom Soup - recipe card
Print Recipe

This velvety, deeply savory cream of mushroom soup is a comforting classic with layers of earthy umami. A rich, silky broth coats tender mushrooms and aromatics, finished with a touch of cream for a luxurious, satisfying bowl.

Ingredients

Scale
  • 4 tbsp (1/2 stick) unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 lb cremini mushrooms, cleaned and sliced 1/4-inch thick
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 2 tbsp all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • 1/2 cup dry white wine (such as Sauvignon Blanc) or additional broth
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 tsp fresh thyme leaves, chopped (plus extra for garnish)
  • 1/2 tsp Worcestershire sauce (optional, for umami deepness)

Instructions

  1. Melt the butter in a Dutch oven or heavy-bottomed pot over medium heat. Once the butter is foaming and stops sizzling, add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
  2. Add the minced garlic and sauté for 30 seconds until fragrant, but do not let it brown (browning will make it bitter).
  3. Add the sliced cremini mushrooms in a single layer, if possible. Sprinkle with the kosher salt and black pepper. Cook undisturbed for 2 minutes to allow them to release moisture and start browning. Then stir and cook for another 6-8 minutes, stirring every so often, until the mushrooms are deeply browned and most of the liquid has evaporated. This step builds flavor — the darker the mushrooms, the more complex the soup.
  4. Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1 minute, stirring constantly, to eliminate the raw flour taste. The mixture will be very dry and pasty.
  5. Pour in the white wine (or extra broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine bubble and reduce for 2 minutes, until it has slightly thickened.
  6. Add the broth, bay leaf, and Worcestershire sauce (if using). Stir well to combine. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally. The soup will thicken slightly and the flavors will meld.
  7. Remove the pot from the heat. Discard the bay leaf. Using an immersion blender, puree about half of the soup right in the pot. This gives a creamy base while leaving some mushroom chunks for texture. Alternatively, transfer half the soup to a blender, blend carefully (vent the lid), and return it to the pot.
  8. Return the pot to medium-low heat and stir in the heavy cream and fresh thyme. Simmer gently for 3-4 minutes until hot, but do not let it boil (boiling can cause the cream to curdle). Taste and adjust seasoning with more salt and pepper if needed.
  9. Ladle the soup into bowls and garnish with extra fresh thyme leaves if desired. Serve hot with crusty bread or a green salad.
  10. For a slightly lighter version, substitute half-and-half for the heavy cream, or use all milk — the soup will be a bit thinner. For a vegan version, use vegetable broth and substitute the butter with olive oil and the cream with full-fat coconut cream.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: To freeze, omit the cream and add it after reheating. Freeze the soup base in a freezer-safe container for up to 3 months. Reheating: In a saucepan over medium-low heat, stirring occasionally until hot, or in the microwave at 70% power in 1-minute intervals. If the soup has thickened after chilling, add a splash of broth or water when reheating to restore consistency.

Nutrition

Keywords: cream of mushroom soup, mushroom soup recipe, homemade cream of mushroom, creamy mushroom soup, pioneer woman inspired, easy soup, comfort food, vegetarian soup, earthy soup, stovetop soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cream-of-mushroom-soup-recipe/