Can cream of mushroom soup be made ahead of time?

Yes! The soup will keep beautifully in the refrigerator for up to 4 days.

Can I freeze cream of mushroom soup?

Cream of mushroom soup does not freeze well due to the dairy content, which can lead to separation and a grainy texture upon thawing and reheating. If you're preparing the soup with the intention of freezing, consider making it without the cream and then blending in fresh cream once you've thawed and gently reheated the soup.

Yes, the wine can be omitted. To replace the acidity of the wine, add a bit of fresh lemon juice to the soup before serving.

Cream of Mushroom Soup - Once Upon a Chef

Cream of Mushroom Soup

By Jenn Segal

Cozy, rich, and just right for any meal, this cream of mushroom soup delivers deep, satisfying flavor.

Servings: 4 to 6

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour

Ingredients

4 tablespoons unsalted butter
1 cup chopped shallots, from 4 medium shallots
4 cloves garlic, roughly chopped
¼ cup all-purpose flour
1½ lbs mixed wild mushrooms (such as shiitake, oyster, portobello), stemmed and roughly chopped
½ cup dry white wine, divided
5 cups low-sodium chicken broth
1¼ teaspoons salt
½ teaspoon freshly ground black pepper
½ cup heavy cream
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
1 tablespoon finely chopped fresh chives, for garnish
Homemade or store-bought croutons, for serving

Instructions

In a large pot melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 2 minutes more. Stir in the flour and cook 1 minute more, then add the mushrooms, ¼ cup of the wine, chicken broth, salt and pepper. Bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes, until the mushrooms are tender.
Using a slotted spoon, remove about 2 large ladlefuls of the mushrooms and set aside (don’t worry if there are some shallots mixed in there). Using a handheld immersion blender, purée the soup until smooth. (Alternatively, let the soup cool slightly and use a blender to puree in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.)
Stir in the cream, the remaining ¼ cup of wine, the thyme, the sage, and the reserved mushrooms. Bring to a simmer, then taste and adjust seasoning with salt and pepper, if necessary. Ladle into bowls and top with the chives and croutons.
Make-Ahead Instructions: This soup will keep nicely in the refrigerator for 3 to 4 days.

Nutrition Information

Per serving (6 servings)
Calories: 271
Fat: 17 g
Saturated fat: 10 g
Carbohydrates: 21 g
Sugar: 4 g
Fiber: 6 g
Protein: 8 g
Sodium: 568 mg
Cholesterol: 48 mg