Cream of Mushroom Soup

Creamy, cozy, and packed with flavor—this Chicken and Cream of Mushroom Soup is the ultimate comfort in a bowl. Tender chicken, rich broth, and savory mushrooms come together for a soul-warming dinner you’ll crave again and again.

Prep Time10

Cook Time30

Total Time40

Course: Soup recipes

Cuisine: American

Keyword: chicken and cream of mushroom soup, cream of mushroom soup

Servings:

Author: Tatiana

Ingredients

4 tablespoons unsalted butter
1 tablespoon oil
1 medium onion diced
4 cloves garlic minced
1 ½ pounds fresh brown mushrooms sliced
4 teaspoons chopped thyme divided
½ cup dry white wine
6 tablespoons all-purpose flour
4 cups low-sodium chicken broth or stock
salt to taste
½ teaspoon ground black pepper
2 beef bouillon cubes crumbled
1 cup heavy cream or or half and half
2 cups diced cooked chicken rotisserie or pre-cooked breast/thigh works great
½ tablespoon fresh parsley chopped (to serve)

Instructions

In a large pot, heat 4 tablespoons unsalted butter and 1 tablespoon oil over medium-high heat until melted and shimmering. Add 1 medium onion (diced) and sauté for 2–3 minutes, or until softened. Stir in 4 cloves garlic (minced) and cook for another minute until fragrant.
Add 1 ½ pounds fresh brown mushrooms and 4 teaspoons chopped thyme. Cook, stirring occasionally, for about 5 minutes until the mushrooms release their moisture and begin to brown. Pour in ½ cup dry white wine and let it simmer for 3 minutes, allowing the alcohol to cook off and the flavors to deepen.
Sprinkle 6 tablespoons all-purpose flour over the mushrooms and stir well to coat. Cook for 2 minutes to eliminate any raw flour taste. Gradually pour in 4 cups low-sodium chicken broth or stock, stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
Season with salt, ½ teaspoon ground black pepper, and 2 beef bouillon cubes (crumbled). Cover and let the soup simmer for 10–15 minutes, stirring occasionally, until it thickens slightly.
Lower the heat and stir in 1 cup heavy cream . Let it gently simmer (but don’t let it boil) until the soup is creamy and heated through. Add in 2 cups diced cooked chicken and stir to combine, allowing it to warm through in the soup.
Finish with ½ tablespoon fresh parsley. Taste and adjust seasoning if needed. Serve warm with crusty bread or over rice for a hearty meal.

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