Sunset Hush Cooking

Soup

Cream of mushroom soup

Written by

Sunset Hush Homemaking

October 17, 2026

Ingredients

1 big onion (170-200 g)
1/2 cup dry white wine + more water if needed for the sauce
400-500 g mushrooms for the soup
100 g mushrooms for garnish
7 garlic cloves
50 g flour
1.5 l (6 cups) water / stock
300-500 g potato, depending on how thick you want the soup (300 g potato for a thin consistency)
1/2 tsp dried thyme
2 bay leaves
freshly cracked black pepper
a pinch of nutmeg
salt
200 ml cream (20-35 % fat)
dill for garnish
parmesan for garnish

Directions

Slice mushrooms (500-600 g) into thin, 3 mm (1/10 in) slices. Reserve 100 g mushrooms for garnish.
Cut onions (170-200 g / 1 big) into small cubes.
Finely chop garlic (7 cloves).
Cut potatoes into medium-sized chunks. No need to cut potatoes neatly, they will be blended anyways. If you want the soup to be rather thin, use 300 g potatoes, if you want it on the thicker side, use about half a kilo.
Put a big pan on high heat, add the bigger portion of mushroom slices, sprinkle them with salt, mix, and cover with a lid.
When mushrooms have released water, remove the lid, and stir them continuosly until the water evaporates. Now the mushrooms are ready to be sauteed.
Add oil to the pan, lower the heat to medium-high, mix mushrooms with oil, and sautee them until golden brown. Stir occasionally.
Transfer the mushrooms into a bowl.
To the pan, add 1/2 cup of flour and stir continuosly for about 2-3 minutes, for the flour to cook in residue oil and form a roux. If the pan is too dry, add more oil.
To the roux, start adding wine (1/2 cup in total) and then water, while whisking until the mixture becomes smooth and thick. Then transfer it to a bowl and cover with plastic wrap or parchment paper so that the cover touches the sauce – to prevent it from forming a crust.
To prepare mushrooms for garnish, fry reserved mushroom slices on medium-high heat in oil, without overcrowding the pan, until golden brown on both sides. Set them aside until the soup is done.
Put a 4-5 l pot on medium-high heat. When the pot is hot, add oil, onion, a bit of salt, and sautee onions until they become translucent.
Add mushrooms to the pot as well as garlic. Mix and let everything sautee together for 1-2 minutes, until garlic gets fragrant.
Add the wine sauce, followed by water or stock (1.5 l).
Add potatoes, dried thyme (1/2 tsp), a couple of bay leaves, a pinch of nutmeg, and a bit of salt. Whisk vigorously to break down the thick sauce and incorporate it into the soup.
Let the soup come to a boil and simmer between 15-30 min.
When potatoes are soft, remove the bay leaves, and use an immersion blender to blend everything together until smooth.
Add freshly cracked black pepper, adjust salt to taste, and let it simmer for a couple more minutes.
Turn off the heat.
Put heavy cream (200 ml) into a bowl, and start slowly adding 1 cup of soup into whisking continuosly. Then transfer the mixture into the pot and mix.
To serve the soup, grate parmesan cheese on top until it forms a thin “pillow”, than lay out mushroom slices on top, little fresh dill sprigs, and top with more grated parmesan and freshly cracked black pepper.

Tips

To prevent heavy cream from curdling, 1) do not boil the soup with cream in it, 2) temper the cream as described in step 20 to gently heat it up before adding it to hot soup.
If the soup is rather thin (you don’t use too much potato), mushroom slices might sink to the bottom of the bowl when you serve them on a soup. Grating parmesan first creates a “pillow” and mushroom slices can lay nicely on top without sinking.
When sauteeing mushrooms, there might be a stuck layer of caramelised mushrooms on the bottom of the pan. You can gently scrape it off. If contains a lot of flavour. Plus make sure to fully incorporate it into the roux to make a flavourful sauce. Just make sure this caramelised layer doesn’t burn.

Check out my favourite kitchen tools here: https://sunsethushcooking.wordpress.com/product-links/