Cream of Mushroom Soup

  • Preparation 20 MIN
    Cooking 25 MIN
  • Servings 6
  • Makes 6
Kick Thanksgiving dinner off with this elevated childhood classic and watch as everyone clamours for seconds.



  1. In a large pot over medium-high heat, soften the onion and garlic in the butter. Add the mushrooms and cook until golden brown, stirring a few times. Sprinkle with the flour and cook for 1 minute. Deglaze with the wine and reduce until almost dry. Season with salt and pepper.
  2. Add the broth, dried mushrooms and bay leaf. Bring to a boil, then simmer for 20 minutes, stirring several times. Remove the bay leaf.
  3. In a blender, purée the soup until smooth. Return to the pot and stir in the cream. Keep warm.
  4. When ready to serve, thinly slice the remaining mushrooms using a mandoline. In a bowl, combine with the parsley and oil. Season with salt and pepper. Serve the soup topped with the raw seasoned mushrooms.

To help you with this recipe

Nylon Ladle

This RICARDO nylon ladle is perfect for serving a hearty stew or generous portions of soup. We like the curved ergonomic stainless steel handle, which provides a nice comfortable grip.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.