Creamy Mushroom Soup

Creamy Mushroom Soup

A hearty soup with a rich mushroomy taste, perfect for that blustery fall day.


  • 2 Tbsp oil.
  • 1/2 lb Mushrooms, cut into approximately 3/4 inch pieces
  • 1/2 cup white wine
  • Beef bouillon cube or 1-2 Tbsp of Johnny’s au jus
  • 1 onion, diced
  • 3 cloves fresh garlic
  • 2 tsp thyme
  • 1 tsp marjoram
  • 1/4 cup cream
  • 2 cups chicken broth or stock
  • 1 1/2 oz butter, flour, made into a blond roue


  1. Combine the butter and flour to make the roue, and set aside to cool a bit.
  2. Add oil to saucepan and heat. Add garlic and cook until fragrant (1-2 minutes).
  3. Add diced onion and cook until translucent (3-5 minutes)
  4. Add wine, mushrooms, thyme, and marjoram and cook until mushrooms give off liquid (3-6 minutes).
  5. Meanwhile, in smaller saucepan, bring chicken stock to simmer. Stir in small amounts of roue until broth thickens to desired level (lightly coats back of spoon)
  6. Add thickened chicken broth and cream to mushrooms/onions in their saucepan.
  7. Simmer for 15 to 20 minutes. Add salt and pepper to taste.
  8. Garnish with parsley, chives, or whatever.
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