This Cream of Mushroom Soup recipe is my adult version of the canned version I loved as a child! But really, I brought this almost every day in my thermos. It was either this or Split Pea Soup. Do kids still do that?!
SECRET INGREDIENT: HINT, SHE BOOZEY!
Featuring cognac (oh, we fancy), a variety of mushrooms, and a few choice herbs; this recipe is an elegant take on a comforting classic! This dish earns bonus points for tasting even better the next day, making it a front runner for entertaining! Break out this Cream of Mushroom Soup for the upcoming holiday season.
This Cream of Mushroom Soup is easily the most loved and requested recipe from family and friends! It can work equally well as a starter or as a main alongside salad and warm bread. Even my soup hater husband was like ‘Wow Sacha, wow! That’s addicting!” and then asked to have leftovers for dinner. That speaks volumes!
LOOKING MORE SOUP RECIPES? CHECK OUT THE ONES FEATURED BELOW!
SOUPS ARE LISTED LEFT TO RIGHT, TOP TO BOTTOM.
- Roasted Squash and Root Vegetable Soup
- Quick and Easy Dill Pickle Soup
- Carrot and Coconut Curry Soup
- French Onion Soup
- Corn and Poblano Chowder
- Roasted Tomato and Basil Soup with Crispy Sausage
Cream of Mushroom Soup
- 1 large pot or Dutch oven
- 1 wooden spoon
- measuring spoons
- measuring cups
- 1 spider strainer or large slotted spoon
- 1 immersion blender or regular blender
- 1 soup ladle
- 3 tbsp unsalted butter
- 3 tbsp extra-virgin olive oil
- 1 cup shallots chopped
- 5 garlic cloves roughly chopped
- ¼ cup all-purpose flour
- 1 ½ lb assorted wild mushrooms I used a mix of crimini, king oyster, chanterelle, and brown beech; tough stems removed and roughly chopped.
- 1 tbsp Dijon mustard
- 5 cups beef broth may sub with water and 2 bouillon cubes or 1 ½ tbsp of BTB
- 1 ½ tsp kosher salt
- ½ tsp freshly ground pepper
- 1 cup heavy cream
- 1 tsp fresh thyme finely chopped
- 1 tsp fresh sage finely chopped
- fresh chives finely chopped, for garnish
- In a large pot melt butter and olive oil over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook for another minute. Sprinkle in the flour and cook for 1 minute, while stirring and scraping the bottom of the pot.
- Add the mushrooms and cook for 2 minutes, stirring occasionally as they start to release some of their liquid. Add cognac, and deglaze the pot by scraping with your wooden spoon while allowing the alcohol to burn off, about 1 minute.
- Add Dijon mustard, beef broth, salt, and pepper; bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes, until the mushrooms are tender.
- Using a spider strainer or slotted spoon, remove about 2 cups of mushrooms, set aside. Turn off the heat. Using an immersion blender, purée the soup until smooth.
- Stir in the heavy cream, thyme, sage, and reserved mushrooms. Bring to a simmer, then taste and adjust seasoning, if necessary.
- Ladle into bowls and top with chives. This soup will keep in the fridge for up to 3 days.