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Classic Cream of Mushroom Soup

It’s a pain, but browning the mushrooms in batches is the only way to get them to caramelize instead of steam. That browning is where all the deep, savory flavor comes from.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 2 lbs cremini mushrooms baby bella, sliced
  • 1/2 cup unsalted butter
  • 2 medium yellow onions ~2 cups, diced
  • 4 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 5 cups chicken broth
  • 1 1/4 cups half-and-half
  • 1 tbsp fresh thyme leaves
  • 1.5 tsp kosher salt to start
  • 1 tsp ground black pepper

Instructions

  • Melt butter in large Dutch oven over medium heat.
  • Cook onions 8-10 minutes until translucent.
  • Add garlic, cook 1 minute until fragrant.
  • Increase heat to medium-high. Cook mushrooms in two batches until browned, removing first batch before cooking second.
  • Return all mushrooms and onions to pot.
  • Sprinkle flour over vegetables, stir constantly 2 minutes.
  • Gradually stir in chicken broth to prevent lumps.
  • Add thyme, salt, and pepper. Simmer 15 minutes.
  • Reduce heat to low, stir in half-and-half until warmed through. Do not boil.
  • Season to taste with additional salt if needed.

Notes

Avoid boiling after adding cream to prevent curdling.