This delicious Pioneer Woman Cream of Mushroom Soup is a creamy, comforting dish that’s perfect for a cozy meal. With simple ingredients like mushrooms, onions, and a hint of thyme, it’s easy to make and packed with flavor. Serve it hot with crusty bread, or customize it with veggies you have on hand!
Ingredients Needed
- 4 tablespoons butter
- 1 1/2 pounds mushrooms, sliced
- Salt and pepper, to taste
- 1 medium onion, diced
- 2 celery stalks, thinly sliced
- 4 garlic cloves, minced
- 2 sprigs fresh thyme leaves
- 3 tablespoons flour
- 3/4 cup dry white wine or sherry
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream
- 2 teaspoons balsamic vinegar
- Chopped fresh parsley, for garnish
How To Make Cream of Mushroom Soup
- Cook the First Batch of Mushrooms: In a large pot, heat 2 tablespoons of butter over medium-high heat. Add one-third of the mushrooms and cook, stirring occasionally, for about 5 minutes or until they turn dark golden brown. Season with salt and pepper, then remove them from the pot and set aside.
- Cook Remaining Mushrooms and Vegetables: In the same pot, melt the remaining 2 tablespoons of butter. Lower the heat to medium, then add the rest of the mushrooms, diced onion, celery, and thyme. Cook, stirring frequently, until the vegetables are soft, about 5–6 minutes.
- Add Flour and Seasoning: Sprinkle the flour over the vegetables, stirring constantly for about 3 minutes to cook the flour. Season with salt and pepper as you stir.
- Deglaze with Wine/Sherry and Add Stock: Gradually pour in the wine or sherry, stirring as it heats and bubbles for about 2 minutes. Slowly add the vegetable or chicken stock while stirring continuously to avoid lumps.
- Simmer the Soup: Bring the mixture to a gentle simmer and let it cook for 20 minutes, stirring occasionally. Remove the pot from heat and let the soup cool for 20 minutes.
- Blend the Soup: Carefully transfer the cooled soup to a blender and blend until mushrooms are mostly broken up into small, barley-sized bits. If you have an immersion blender, blend directly in the pot (no need to let the soup cool).
- Finish with Cream and Balsamic Vinegar: Return the blended soup to the pot. Stir in the heavy cream and bring the soup to a gentle simmer. Add the balsamic vinegar, then taste and adjust seasoning if needed.
- Serve and Garnish: Serve the soup warm, topped with the reserved golden mushrooms and a sprinkle of fresh parsley. Enjoy with crusty bread!
Recipe Tips
- Use Fresh Mushrooms: Fresh mushrooms give the soup a richer, earthier flavor. Avoid canned mushrooms, as they don’t have the same taste or texture.
- Brown the Mushrooms Well: Take time to cook the first batch of mushrooms until they are dark golden brown. This caramelizes them, adding a deeper flavor to the soup.
- Add Wine or Sherry Slowly: When pouring in the wine or sherry, go slow and stir constantly. This prevents the soup from becoming too acidic and keeps it smooth.
- Cool Before Blending: If you’re using a regular blender, let the soup cool for 20 minutes before blending to avoid any splattering. If you have an immersion blender, you can skip this step.
- Adjust Seasoning Last: After adding the cream and balsamic, taste the soup and adjust salt and pepper as needed. This final adjustment ensures balanced flavor.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover cream of mushroom soup to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: Place leftover cream of mushroom soup in a freezer-safe container, leaving a little space at the top. Store in the freezer for up to 2 months. To thaw, move the container to the refrigerator overnight before reheating. Note that freezing may slightly change the soup’s texture due to the cream.
- Reheating: To reheat leftover cream of mushroom soup, warm in the oven at 350°F for 7 minutes, microwave on medium for 1–2 minutes, or heat on the stovetop over medium, stirring until hot.
Nutrition Facts
- Calories: 100
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 860mg
- Potassium: 50mg
- Total Carbohydrate: 8g
- Dietary Fiber: 0g
- Sugars: 0.5g
- Protein: 2g
More Pioneer Woman Cream Recipes:
Pioneer Woman Cream of Mushroom Soup
Description
This delicious Pioneer Woman Cream of Mushroom Soup is a creamy, comforting dish that’s perfect for a cozy meal. With simple ingredients like mushrooms, onions, and a hint of thyme, it’s easy to make and packed with flavor. Serve it hot with crusty bread, or customize it with veggies you have on hand!
Ingredients
Instructions
- Cook the First Batch of Mushrooms: In a large pot, heat 2 tablespoons of butter over medium-high heat. Add one-third of the mushrooms and cook, stirring occasionally, for about 5 minutes or until they turn dark golden brown. Season with salt and pepper, then remove them from the pot and set aside.
- Cook Remaining Mushrooms and Vegetables: In the same pot, melt the remaining 2 tablespoons of butter. Lower the heat to medium, then add the rest of the mushrooms, diced onion, celery, and thyme. Cook, stirring frequently, until the vegetables are soft, about 5–6 minutes.
- Add Flour and Seasoning: Sprinkle the flour over the vegetables, stirring constantly for about 3 minutes to cook the flour. Season with salt and pepper as you stir.
- Deglaze with Wine/Sherry and Add Stock: Gradually pour in the wine or sherry, stirring as it heats and bubbles for about 2 minutes. Slowly add the vegetable or chicken stock while stirring continuously to avoid lumps.
- Simmer the Soup: Bring the mixture to a gentle simmer and let it cook for 20 minutes, stirring occasionally. Remove the pot from heat and let the soup cool for 20 minutes.
- Blend the Soup: Carefully transfer the cooled soup to a blender and blend until mushrooms are mostly broken up into small, barley-sized bits. If you have an immersion blender, blend directly in the pot (no need to let the soup cool).
- Finish with Cream and Balsamic Vinegar: Return the blended soup to the pot. Stir in the heavy cream and bring the soup to a gentle simmer. Add the balsamic vinegar, then taste and adjust seasoning if needed.
- Serve and Garnish: Serve the soup warm, topped with the reserved golden mushrooms and a sprinkle of fresh parsley. Enjoy with crusty bread!
Notes
- Use Fresh Mushrooms: Fresh mushrooms give the soup a richer, earthier flavor. Avoid canned mushrooms, as they don’t have the same taste or texture.
- Brown the Mushrooms Well: Take time to cook the first batch of mushrooms until they are dark golden brown. This caramelizes them, adding a deeper flavor to the soup.
- Add Wine or Sherry Slowly: When pouring in the wine or sherry, go slow and stir constantly. This prevents the soup from becoming too acidic and keeps it smooth.
- Cool Before Blending: If you’re using a regular blender, let the soup cool for 20 minutes before blending to avoid any splattering. If you have an immersion blender, you can skip this step.
- Adjust Seasoning Last: After adding the cream and balsamic, taste the soup and adjust salt and pepper as needed. This final adjustment ensures balanced flavor.
Pioneer Woman Cream of Mushroom Soup