Cream of Mushroom Soup Recipe
photograph by Matt Hulsman

Yield: 6 servings.

4 tablespoons butter
1 cup chopped onion
2 stalks celery, chopped
2 pounds fresh mushrooms*, coarsely chopped (baby bella, white button, shiitake, or oyster)
2 teaspoons salt
¼ teaspoon black pepper
2 cloves garlic, minced
3 tablespoons all-purpose flour
1½ cups chicken stock
1 cup light cream
¼ cup dry Marsala wine or sherry
¼ teaspoon ground nutmeg
Fresh thyme sprigs for garnish

Melt butter in large saucepan or Dutch oven over low heat. Add onions and celery; sauté until transparent. Add mushrooms, salt, pepper, and garlic; sauté until tender, about 10 minutes. Add flour and stir until well blended. Increase heat to medium high and gradually add chicken stock and cream, stirring constantly. Stir in wine and nutmeg. Cook on low heat until thickened, about 5 minutes. Check seasoning; add salt and pepper to taste. Garnish with fresh thyme sprig.

*Use one or more different varieties of mushrooms for added interest and flavor.

This story was published on

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.