Creatively Transforming Food

Herbed Cream of Mushroom Soup


Herbed Cream of Mushroom Soup takes you back in thyme….to a place of comfort. My husband craves anything mushroom and had asked recently if we had any cream of mushroom soup. He had bought a can to use for “something” but I had donated it to a local food drive before Christmas. Perhaps someone can use it to make that holiday-famous green bean casserole that I refuse to make. Mushroom and thyme are a match made in heaven. Follow my lead here.

Remove the stems from the mushrooms and chop them coarsely. Set aside the caps for later. Sauté them along with the diced onions, carrots and thyme sprig in the olive oil/butter until vegetables become soft.

Add the chicken or vegetable stock and additional water once the onions are translucent. Bring to a boil, then reduce to a simmer for about 25 minutes.

Strain off the stock solids, reserving the liquid which should measure just over 4 cups.

In a separate saucepan, melt the stick of butter then add the sliced and chopped mushroom caps. Cook until browned and soft.


Add the flour and blend in.

Pour in the white wine and stir until there is a smooth consistency.


Add in the reserved stock with black pepper and thyme leaves. Bring to a boil and reduce to simmer for about 25 minutes.


Blend in the half and half and cream; do not allow it to come to a boil!

Serve this Herbed Cream of Mushroom Soup hot with a garnish of more thyme leaves, if desired. Leftovers may be refrigerated.


Cream of Mushroom Soup

Prep time: 

Cook time: 

Total time: 

Serves: 6 servings

My husband loves mushrooms and I tried my best here to prevent him from reverting to the canned version. I think our attempt was noteworthy.
  • 1 pound Cremini (Baby Bella) mushrooms, stems removed and reserved
  • 1 T. extra virgin olive oil
  • 1 T. butter
  • 1 c. yellow onion, diced
  • ½ c. carrot, sliced
  • 1 sprig thyme
  • 1 c. white wine
  • 4 c. chicken stock( I use Better than Bouillon Roasted Chicken Base.)
  • 2 c. water
  • ½ c. unsalted butter
  • ¼ c. flour
  • 1-1/2 t. fresh thyme leaves
  • 1 c. half and half
  • 1 c. heavy cream
  1. Separate stems from mushrooms, set aside.
  2. Melt butter in large saucepan or Dutch Oven with olive oil.
  3. Sauté chopped mushroom stems, onions, carrot and thyme sprig until onions are translucent over low heat, for about 15 minutes.
  4. Add chicken stock and water; bring to a boil then simmer for about 25 minutes.
  5. Strain out solid contents of stock, reserving your stock. You should have about 4½ cups.
  6. In a separate pan, melt butter. Add sliced remaining mushrooms and cook until browned, about 10 minutes.
  7. Add flour into mushrooms and stir for a couple of minutes.
  8. Add the white wine and continue to stir for another minute.
  9. Stir in the remaining stock, pepper and thyme leaves. Again, bring to a boil and then simmer for about 15 minutes.
  10. Blend in half and half and cream. Taste and adjust seasoning, if needed. Do not allow for it to come to a boil!
  11. Serve hot with extra thyme leaves as a garnish.


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