Top-Notch Cream Of Mushroom Soup

Top-Notch Cream Of Mushroom Soup


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Feel warm and cozy on a chilly night with this unbeatable cream of mushroom soup. This savory recipe is quick and simple enough for any day of the week. Try it out to find your new favorite cream of mushroom recipe!

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

6 servings


  • 4 T. olive oil
  • 4 T. butter
  • 2 lb. cremini (button) mushrooms, chopped
  • small handful of shiitake mushrooms, chopped
  • 3/4 C. minced shallots
  • 3 cloves garlic, minced
  • 1 tsp. kosher salt
  • 3/4 tsp dried tarragon
  • 4 C. chicken stock (vegetable stock for vegetarian option)
  • 1/2 C. heavy cream
  • 1/2 tsp. freshly ground black pepper

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Heat olive oil on high heat in a large pot. Once olive oil is hot, add butter. Once butter is completely melted, add mushrooms and stir to evenly coat. Cook mushrooms until browned. Remove one cup of mushrooms from mixture and set aside. Reduce to medium height, add the shallots and garlic, and cook for a minute. Add salt, tarragon, and the stock. Bring soup to a simmer and cook for 10 minutes, uncovered. Remove from heat and puree the soup with an immersion blender until smooth. Return to heat and whisk in cream and add the black pepper. Slowly stir in the mushrooms set aside from earlier. Ladle into bowls and serve immediately.

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