Pioneer Woman Cream of Mushroom Soup Recipe

This Pioneer Woman Cream of Mushroom Soup is a creamy and rich recipe, which is made with fresh mushrooms and thyme. It’s the ultimate comfort food recipe, ready in about an hour.

Pioneer Woman Cream of Mushroom Soup Ingredients

• 4 Tbsp. Butter
• 1 1/2 lb. Mushrooms, Sliced
• Salt And Pepper, to taste
• 1 whole Medium Onion, Diced
• 2 stalks Celery, Sliced Thin
• 4 cloves Garlic, Minced
• 2 sprigs Fresh Thyme Leaves
• 3 Tbsp. Flour
• 3/4 cup Dry White Wine Or Sherry
• 4 cups Vegetable Or Chicken Stock
• 1/2 cup Heavy Cream
• 2 tsp. Balsamic Vinegar
• Chopped Fresh Parsley, For Serving

How To Make Pioneer Woman Cream of Mushroom Soup

1. Brown some mushrooms: Heat 2 tablespoons of butter in a large pot over medium-high heat. Add one-third of the sliced mushrooms and cook, stirring occasionally, for about 5 minutes until they are deep golden brown. Season with salt and pepper, then remove them from the pot and set aside.
2. Sauté remaining vegetables: In the same pot, melt the remaining 2 tablespoons of butter over medium heat. Add the rest of the mushrooms, along with the onion, celery, and thyme. Cook for 5 to 6 minutes, stirring frequently, until the vegetables are soft.
3. Make the soup base: Sprinkle the flour over the vegetables and stir to combine. Cook for 3 minutes, stirring constantly, to cook out the raw flour taste. Slowly pour in the wine or sherry, stirring as you add it. Let it bubble for a couple of minutes, then slowly pour in the stock, stirring to prevent lumps.
4. Simmer and blend: Bring the soup to a simmer and cook for 20 minutes, stirring occasionally. Remove it from the heat and let it cool for about 20 minutes. Carefully transfer the soup in batches to a blender and puree until the mushrooms are in very small bits. (Alternatively, use an immersion blender directly in the pot).
5. Finish and serve: Transfer the pureed soup back to the pot. Stir in the heavy cream and heat it to a simmer. Stir in the balsamic vinegar, then taste and adjust the seasonings. Serve warm, topped with the reserved browned mushrooms and fresh parsley.

Recipe Tips

• How to get the richest flavor? The first step of browning a third of the mushrooms separately until they are deep golden brown is key. This caramelization creates a deep, meaty flavor that infuses the whole soup.
• Can I make this vegetarian? Yes, this is a perfect vegetarian soup. Simply use a good quality vegetable stock instead of chicken stock.
• How to get the smoothest soup? For a completely velvety texture, you can blend the entire batch of soup until it’s perfectly smooth. The recipe’s method of leaving small bits creates a more rustic texture.
• Can I make this without wine or sherry? Absolutely. You can substitute the wine with an equal amount of extra stock to deglaze the pan. The flavor will be slightly less complex but still delicious.

What To Serve With Cream of Mushroom Soup

This rich and comforting soup is a meal in itself, but it’s even better with a classic side.

• A slice of warm, crusty bread with butter for dipping
• A simple grilled cheese sandwich
• A light green salad with a vinaigrette
• Savory cheese scones or croutons

How To Store Cream of Mushroom Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
• Freeze: This soup freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Be aware that the texture of the cream may change slightly upon thawing.

Cream of Mushroom Soup Nutrition Facts

• Serving Size: 1 bowl
• Calories: 280 kcal
• Fat: 20g
• Carbohydrates: 15g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Zuppa Toscana Soup Recipe
• Pioneer Woman Minestrone Soup Recipe
• Pioneer Woman Black Bean Soup Recipe