Cream of Mushroom Soup
Cream of Mushroom Soup
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Cream of Mushroom Soup

20 MIN
25 MIN
Kick Thanksgiving dinner off with this elevated childhood classic and watch as everyone clamours for seconds.



  1. In a large pot over medium-high heat, soften the onion and garlic in the butter. Add the mushrooms and cook until golden brown, stirring a few times. Sprinkle with the flour and cook for 1 minute. Deglaze with the wine and reduce until almost dry. Season with salt and pepper.
  2. Add the broth, dried mushrooms and bay leaf. Bring to a boil, then simmer for 20 minutes, stirring several times. Remove the bay leaf.
  3. In a blender, purée the soup until smooth. Return to the pot and stir in the cream. Keep warm.
  4. When ready to serve, thinly slice the remaining mushrooms using a mandoline. In a bowl, combine with the parsley and oil. Season with salt and pepper. Serve the soup topped with the raw seasoned mushrooms.


  1. Very tasty ❤️

  2. What a great soup. I also use the mushroom stock as a substitute when I have it.

  3. Love making this soup, I substitute mushroom broth for the chicken broth at times, everyone who's tried this soup loves it.

  4. Why do you always ask email and password When I want to save a recipe. I’m already registered. You sent me the email When I reentered it , it says wrong email also password

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.