Homemade Cream of Mushroom Soup
This homemade cream of mushroom soup is a warming, gluten-free soup made with fresh mushrooms, leeks, herbs, milk, and cream.
Servings 4 people
- 3 TB butter, divided
- 8 oz mushrooms (button or baby portobello), sliced Or sub your favorite mushroom
- 1 leek, sliced (both the white bulb and the leafy green parts)
- 1 tsp sea salt
- 2 sprigs fresh thyme, removed from stem Or substitute rosemary
- 1/2 cup white wine
- 2 cups mushroom broth Or substitute vegetable broth
- 2 tsp cornstarch
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 oz Parmesan (wedge or rind), freshly grated
Heat 2 tablespoons of butter in a large soup pan over medium heat. When the butter melts, add the mushrooms and cook and until browned. Depending on the size of your pot, you may need to cook the mushrooms in batches, pushing cooked mushrooms up to the side of the pot as you add uncooked mushrooms.Remove the mushrooms from the pot and reserve.
Heat remaining butter over medium heat in the pot. Add the leeks, salt, and thyme, and cook until softened (~4-5 minutes).
Raise heat to medium-high, and add wine. Allow wine to cook down 1-2 minutes. Lower heat to medium.
Add the mushroom broth, and bring soup to a simmer. Add the reserved mushrooms. Tip: If you want to freeze for later, stop at this step. Freeze this as a soup base, and then thaw when you're ready to serve and complete the recipe. While the broth heats, add the cornstarch to a small bowl. (Do not add the cornstarch directly to the soup pot, because it won't dissolve in hot liquid.)Mix in a little of the milk in with the cornstarch, and whisk until smooth. Slowly pour the cornstarch mixture and remaining milk mixture into the pot, stirring as you pour to help keep the milk from curdling.
Ladle about half the soup into a blender along with the Parmesan cheese, and blend until creamy. Pour it back into the pot. Add the cream.
Continue to heat over medium until the soup is warmed through, but do not bring to a boil. Serve immediately.
Leftovers:Store leftover soup in the fridge and use within 3-4 days.
To Freeze + Use Later: Follow the recipe through step 4, and stop. Freeze as a soup base, and use within 12 months. To use, thaw heat to a simmer, and continue at step 5.
Recipe variations: Add diced asparagus, fresh spinach, or peas to the soup just before serving, and heat until warmed through.
Calories: 341kcal | Carbohydrates: 16g | Protein: 9g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 1313mg | Potassium: 499mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1589IU | Vitamin C: 3mg | Calcium: 270mg | Iron: 1mg