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Cream of Mushroom Soup


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Rate this recipe 4/5 (3 Votes)


  • 1 stick (4 ounces or 1/2 cup) of butter
  • 2 pounds button mushrooms, rinsed and sliced
  • 3 onions, peeled and chopped
  • 1/2 bottle Shiraz or other hearty red wine
  • 4 cups rich chicken broth
  • 1 cup 35% heavy whipping cream
  • 1 tablespoon or more of chopped fresh thyme
  • 3 tablespoons corn starch
  • 1/2 cup water
  • Salt and pepper


Servings 6
Preparation time 10mins
Cooking time 30mins


Step 1

1.Place a large saucepot over medium high heat. Add the butter, mushrooms and onions. Sauté until lightly browned. The mushrooms will initially release a lot of moisture, which will eventually evaporate allowing them to brown. Season with salt and pepper.

2.Add the Shiraz and bring to a simmer, reducing it by half. Add the chicken broth and cream, stir well and bring to a simmer. Add the thyme and continue cooking for a few minutes. Meanwhile stir the cornstarch into a ¼-cup of water. Add the 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 salt and pepper as desired.

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