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–+ servings
overhead view Mushroom Soup
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4.44 from 16 votes

Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup with fresh mushrooms - ready in about 30 minutes with brie cheese for added creaminess.
Prep Time5 minutes
Cook Time30 minutes
Course: Soup
Cuisine: American, Polish
Keyword: cream of mushroom soup, mushroom soup, mushroom bisque, zupa, polish mushroom soup,
Servings: 4
Calories:
Author: A Gouda Life

Equipment

  • soup pot or dutch oven

Ingredients

  • 2 tablespoons butter
  • 16 ounces baby bella/cremini mushrooms sliced
  • 1 small onion diced
  • 2 cloves garlic grated
  • 3-4 sprigs fresh thyme leaves removed from stem and minced
  • 3 cups chicken stock + 3 tablespoons of stock (divided)
  • 1 tablespoon Worcestershire sauce
  • ¼ cup dry white wine Pinot Grigio used
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 4 ounces brie cheese
  • 1/2 cup heavy cream
  • 3 tablespoons cornstarch
  • 3 tablespoons fresh parsley chopped

Instructions

  • Slice the mushrooms and dice the onion.
  • Melt the butter in a soup pot then add the mushrooms and onions. Sauté 4-5 minutes or until the mushrooms brown and the onions are tender.
  • Season with salt and pepper to taste then grate in the garlic and cook 1 minute.
    NOTE: you won’t get deep caramelization on the mushrooms because the pot will be too crowded. If you want caramelized mushrooms for garnish, sauté them separately in a skillet with a tablespoon of butter
  • Remove the thyme from the stems, finely chop it and add to the soup along with the Worcestershire sauce and wine. Cook over medium heat 2-3 minutes or until the wine has reduced by about half.
  • NOTE: You’ll be using 3 cups of stock for the soup plus 3 tablespoons of stock later to thicken it. Add 3 cups of stock to the soup now then cover and bring to a boil.
    Once the soup is boiling, reduce the heat and simmer 10 minutes uncovered.
  • Slowly add the cream then remove the rind from the brie, cube it and fold it into the soup. Continue cooking 5 minutes stirring gently to make sure the brie is melted.
  • In a small bowl whisk the cornstarch and remaining 3 tablespoons of stock together. Pour into the soup while stirring to combine then simmer over low to medium-low heat 3 minutes letting the soup thicken.
    Taste and adjust for salt then serve hot.

Notes

If you tried this recipe, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
 
*Use vegetable stock for a vegetarian meal.