Cream of Mushroom Soup

Taste amazing, though I did not add in the wine or the last bit of thyme, but it's sooo good!!

I used white wine and heavy cream. Added some old bay. I kept my mushrooms more chunky because I like a hearty soup. Recommend - very good.

I used champagne instead of wine. And added some fresh rosemary, it came out very well

Instead of wine i put in a full teaspoon of sour cream mixed into water with dried pepermint. It complimented the thyme very well. Made the three pertion version with a little more cream(+100ml) and one more tablespoon of flour. It came out a perfect consistency. 10/10 would make again(perfect for winter and on a sick day, it was done in 25minutes)

I blended the mushrooms and added paprika, very creamy and tasty.

I used lactose free milk instead of cream, and while it definitely affected the thickness, I still really enjoyed the taste. I added fresh sage and used a dry white.

I didnt have Marsala wine, I subbed in water with balsamic vinegar

Added Nutmeg and Cayenne pepper as well

This is my goto mushroom soup but I use Sauvignon Blanc and heavy cream and zero garlic because I get migraines from it. A leaf or two of sage do wonders, but don't neglect the fresh parsley. I use a smidge of beef Better than Bouillon instead of the bouillon cubes but that's just me cooking. Consider adding a splash of sherry at the end. You aren't reducing it, so don't add more than a touch, but it adds something nice.

It was delicious like everyone else is saying, however, I would opt to sautee in a pan instead of a pot. The bottom of my pot was a bit burnt on medium high heat :((

Absolutely delicious! I didn't use as much flour, but it still thickened nicely. I used sherry instead of dry wine and it tasted delicious

Omg so good! Never eating canned soup again! It was a bit watery even after simmering so i mixed a little corn starch slurry and that did the trick!

This was so full of good flavor and was easy to make. I don't think I will ever eat the canned version again.

So good! I put most of the mushrooms in the food processor to give the soup more substance.

Used 3 pounds of mushrooms. Used flour/water to try to make thicker. Great fresh taste.

Since it is just after Thanksgiving, I used homemade turkey stock and a splash more Marsala wine. Also used baby portobello mushrooms. Very tasty but will probably back down the amount of thyme, 4 teaspoons was quite overpowering.

I used a cabernet sauvignon (not sure I spelled that right) which took this soup to a whole other delicious level!!! Absolutely decadent!!

I added chicken, boiled it in with the mushrooms and shredded it when cooked. It was amazing!!

Didn't have wine, so I used tablespoon of apple cider vinegar. Works every time when you don't have wine.

The umami offered up from the marsala wine is unmatched. Fantastic soup.

I adapted mines. I didn’t add wine or as much herbs as I wanted it more mushroom flavoured. I also swapped heavy cream out for half milk and half Greek yoghurt and I blended it all right down as I wanted a smooth texture. Nice and thick and very strong of mushroom, I will make the same way again!!!

I swap the cream for Greek yoghurt. It's the most amazing soup, full of flavour. A real winter warmer.

So good, perfect for winter weather.

Added smoked paprika and trader Joe's Umami seasoning.

I added chili garlic oil for a little bit of kick.

Came out great even without wine