Cream of Mushroom Soup

A Pioneer Woman recipe that I changed slightly to make it a bit more "Mushroomy". Incredibly easy to make and stores well in the refrigerator for a week.


  • 4 Tbsp (1/2 stick) salted butter
  • 1 1/2 lbs button mushrooms, sliced
  • 1 lb baby portabella mushrooms, sliced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, sliced
  • 2 springs thyme, leaves
  • 2 tbsp flour
  • 3/4 cup sherry
  • 2 cups vegetable broth
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 2 tsp balsamic vinegar


  • In a large pot, melt 2 tbsp of butter over medium high heat. Add the mushrooms. Cook until dark golden brown season with salt and pepper.
  • Once the mushrooms are dark brown remove them from the pot and place them on a plate, setting aside for later.
  • Add the remaining 2 tbsp of butter and add onion, garlic, and celery. cook, stirring often, about 3-5 minutes until vegetables soften.
  • Add the mushrooms back into the pot, thyme, and bit more salt and pepper
  • Sprinkle the flour over the vegetables
  • Cook for about 3 minutes
  • Pour in the sherry and stir, then add the both broths
  • Let the soup cook for about 20 minutes
  • Using an immersion blender puree the mixture together to the consistency you prefer. I like a little bit of "chunk" left in it.
  • Add the cream and balsamic vinegar and any salt and pepper you may think it needs, tasting the soup to make sure the seasoning is ok.
    Happy Eating!!

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