Cream of Mushroom Onion Soup
Prep time
Cook time
Total time
Mushrooms, onion, garlic, vegetable broth, dry white wine, heavy cream, and thyme combine for a rich and earthy soup to remember.
Recipe type: Soup
Cuisine: French
Serves: 12 servings
  • 2 pounds assorted mushrooms (I used white buttons), chopped medium
  • 1 to 2 tablespoons butter or olive oil
  • 1 large onion, chopped medium
  • 8 cloves garlic, minced
  • 1 heaping tablespoon Dijon mustard
  • 4 cups vegetable broth
  • 1 cup whipping/heavy cream
  • 5 sprigs fresh thyme, stems removed
  • ⅛ teaspoon ground cinnamon
  • 1 dash Herbs de Provence (or Italian seasoning)
  • ⅓ to ½ cup sherry or dry white wine (optional)
  • Salt & pepper, to taste
  • Garnish and toppings, to taste:
  • Parmesan cheese, grated or shaved
  • Fresh chives, snipped or chopped
  • Fresh sprigs of thyme
  1. Add butter or olive oil to a large pot on medium heat. Add chopped onion once butter is melted.
  2. Sauté onions for 10 minutes, stirring occasionally. Meanwhile, chop the mushrooms.
  3. Add the mushrooms to the pot and cook for 10 to 15 minutes, stirring frequently, until the mushrooms have released their fluid and have shrunk down.
  4. Add the garlic and Dijon mustard to the pot. Stir.
  5. Add the remaining soup ingredients to the pot and reduce heat to medium low once it starts to boil. Simmer for 10 minutes, or until mushrooms reach desired tenderness.
  6. Transfer about half the soup to a separate bowl or pan, and use an immersion blender (or a regular blender) to purée half the soup. Transfer the puréed soup back into the soup pot. You can also purée all of the soup, if preferred.
  7. Top each bowl of soup with Parmesan and/or other toppings of choice.
Recipe by GINGER WROOT at