Cream of Mushroom Soup

This cream of mushroom soup rendition is a rich and filling hearty meal in itself. When served with a loaf of chewy, crusty artisan bread your meal is complete. Pair with a robust red wine such as our C. R. Sandidge Whistle Punk Red or…..our crisp refreshing Sabrina white wine. Either way, you simply can not go wrong!

Hope you enjoy it! – Ray

YIELD: 12 servings


  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 cup olive oil
  • 2 yellow onions (minced)
  • 8 cloves of garlic (diced)
  • 3 pounds cremini mushrooms (sliced)
  • 1 1/2 tablespoon fresh thyme (chopped)
  • 1 cup Sabrina wine
  • 3/4 cups all purpose flour
  • 32 ounces low salt chicken stock
  • 1 teaspoon kosher salt (or to taste)
  • 1 to 1 1/2 teaspoons fresh ground black pepper (or to taste)
  • 4 beef bouillon cubes
  • 2 cups heavy cream
  • Handful of fresh flat leaf parsley, roughly chopped, for garnish

METHOD: Instructions

  • Heat butter and oil over medium-high heat in a large sauce pan. Sweat onions for 2-3 minutes. Add garlic and cook another 1-2 minutes.
  • Add sliced mushrooms and half of the thyme. Sauté for 5 minutes, stirring once or twice. Add the wine and cook several minutes more.
  • Sprinkle the flour over the mushrooms, onions and garlic and mix well. Cook for 2 minutes.
  • Add the chicken stock and bring to a boil. If it is too thick add additional water to reach a thick gravy-like consistency.
  • Reduce the heat to medium-low and add the salt (if using), pepper and beef bouillon cubes. Cover and simmer for 10-20 minutes, until thickened, stirring occasionally.
  • LOWER the heat to low and stir in the heavy cream (do not boil!). Adjust salt and pepper to taste.
  • Mix in parsley and remaining thyme just before serving.

To Plate:

Ladle soup into bowls and serve with generous pieces of chewy artisan bread. Serve hot.

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