Creamy Roasted Mushroom Soup
So creamy, rich, hearty and comforting! The secret to this mushroom soup recipe is roasting the mushrooms in garlic and fresh thyme first!
Greetings from Chicago!
It’s dipping below 30 degrees F here and aside from the deep dish pizza I crushed last night, I really really need a bowl of this mushroom soup!
It’s the creamiest of all cream soups with a secret ingredient: roasted mushrooms, of course!
Roasting the mushrooms beforehand makes all the difference in the world – creating the most earthy, hearty, perfectly seasoned mushrooms one can ask for.
And if you like your soup more pureed, you can also go the extra mile and use the immersion blender here, but I’m more of a chunky-soup-type gal.
Either way, please have all the crusty bread ready here to sop up all the mushroom goodness!
Creamy Roasted Mushroom Soup
Ingredients
- 2 pounds cremini mushrooms
- 3 tablespoons olive oil
- 4 cloves garlic, minced and divided
- 8 sprigs fresh thyme, divided
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1 large sweet onion, diced
- ¼ cup all-purpose flour
- ⅓ cup dry white wine*
- 5 cups chicken stock
- 2 bay leaves
- ⅓ cup heavy cream
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
- Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat; stir in heavy cream.
- Serve immediately.
Notes
Did you make this recipe?
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To Die For !!! Just can’t make it often enough 🙂
We added a little sherry and sauted Pancetta to one of our batches and it was also AMAZING!
THANK YOU!
Okay, I know I’m arriving late to this party, but I could not not comment on this recipe. 20 years ago I would travel to Las Vegas just to have Wolfgang Puck’s mushroom soup. He actually came out from the kitchen once to share his recipe with our table, but of course the quantities were huge and the process daunting – I never could make mine taste like his. (His newer recipe posted online is just not the same.) I’ve been trudging through dozens of recipes ever since and many of them were great, but not craveable. This one is as close to perfect as I’ve found. One tip from Wolfgang’s recipe: Overcook the mushrooms! let them get really brown and caramelized – even to the point of shriveling up a bit. Do the same with the onions and garlic. This super intensifies the flavors. Then blend it all before adding the cream. So yummy!
Good. Made as written, using what I had: df cashew yogurt for cream, dried thyme for fresh, gf flour, dry sherry for wine. Added some paprika and a tiny bit of cayenne pepper w spices. Added 2 tblsp lemon juice at end w yogurt.
Oh, I forgot to say that I followed the recipe to the T…Except. I used dried thyme and garlic powder…
I would like to know if this beautiful soup could be frozen and if so your recommendations on the best method for a good result? Thank you
Yes! You can freeze the leftovers without the heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding heavy cream when serving.
Oh My Word !!! This IS the BEST Cream of Mushroom Soup I have ever had !
I almost left out the wine…But I’m so glad I added it !
Thank You for this Wonderful and Tasty Recipe !!!
If I could give it more than 5 Stars, I Would !!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Delicious! I combined cremini, oyster, and oyster mushrooms.
Kept the rest the same!
Best mushroom soup recipe!!
Tried many others over the years…this is my go to.
Can you make a day ahead without the cream. Then warm up and add cream??
When it’s not melting in Texas and I can use my oven again, I can’t wait to make this! In the meantime, can you tell me what color the Staub Cocottes you used to photograph are? They’re exactly what I’ve spent years looking for!
Made this 2/15/2023. Added half a jar of artichoke hearts which were cluttering up the fridge. Very good; will repeat!
This was incredible. I apparently lack the ability to read things in their entirety prior to making a recipe, however, I cut up the mushrooms prior to baking and I don’t think it made a difference. Also, didn’t have fresh thyme on hand and used dried and it was still fabulous. I didn’t thicken for the suggested time frame and I’m happy I didn’t. Added some freshly grated reggiano at the end and it was a delight! Hubby said it was high class. Great recipe!
Excellent recipe you should also add the mushroom juices from the roast to the soup for a more robust full flavor:)
I loved this so much I decided to thicken it with cornstarch. It becomes the consistency of mushroom soup for greenbean casserole. OMG. Talk about a recipe changer! Never will I use campbells again. It’s worth the time of making this. I even made a batch of casserole with just the beans and the soup. Froze it. When I took it out is was really runny. Cream separating. However, I stirred and stirred the beans and soup until they came together a little bit (it does not come back together well, you will still see bits of cream in it), then added the onions and stirred one last time. I popped in the oven and i’m so surprised the soup thickened right back up and it was heaven all over again. Thanks for an incredibly easy and tasty soup that is so versatile. Well done!
My husband had his wisdom teeth removed yesterday, and I struggled to find a blended soup recipe I thought he’d enjoy (he’s not big on most veggies). I followed this recipe exactly but used an immersion blender at the very end to purée the onions and mushrooms. The pre-puréed version was definitely prettier, but this soup has SO much flavor and is giving my hubs a much-needed reprieve from jello and ice cream. This recipe will definitely be in our rotation going forward and seems like a great base to play around with adding meats, veg, etc. Thank you for another winner!!!
Absolutely scrumptious I hadn’t got the right mushrooms but used what I had
This is by far the best soup ever!!! Even hubby who isn’t really crazy for mushroom soup was very pleasantly surprised and had seconds too!! Thk y so much for this scrumptious recipe!! I only found it out last week and already made it twice!!!!
Tried it for lunch today with a grilled cheese sandwich.
Was great! highly recommend no salt butter and no added salt chicken stock. It was too salty for my tastes even though i didn’t add any salt myself.
THIS recipe. is a keeper!
I made it and it tastes great, but how did you get that pretty golden coloring?
Best soup I have ever had! Followed recipe exactly. This is a keeper!