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Homemade Cream of Mushroom and Onion Soup

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Rich, creamy homemade cream of mushroom and onion soup made with sweet Vidalia onions, button mushrooms, Boursin cheese, and heavy whipping cream. No flour or roux required! Perfect for casseroles and make-ahead holiday cooking.

Ingredients

  • 8 ounces white button mushrooms, finely chopped
  • ½ cup (1 stick) butter
  • 1 large Vidalia sweet onion, finely diced
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cups (1 quart) heavy whipping cream
  • 1 (5.2-ounce) wheel Shallot & Chive Boursin cheese
  • 1 tablespoon cornstarch
  • ½ cup cold water

Instructions

  1. Wipe the mushrooms clean with a damp paper towel and finely chop them.
  2. Add the mushrooms to a dry saucier pan over medium heat. Cook until they release their moisture and the liquid evaporates, about 7–10 minutes.
  3. Add the butter and finely diced Vidalia onion. Cook until the onions are soft and translucent, about 8–10 minutes.
  4. Season with kosher salt and freshly ground black pepper.
  5. Reduce the heat to medium-low and pour in the heavy whipping cream.
  6. Add the Shallot & Chive Boursin cheese and whisk until completely melted.
  7. In a small bowl, whisk together 1 tablespoon of cornstarch and ½ cup of cold water until smooth.
  8. Slowly pour the cornstarch slurry into the soup while whisking. Bring to a gentle simmer and cook for 1–2 minutes, stirring, until slightly thickened.
  9. Taste and adjust seasonings as needed.
  10. Use immediately or cool promptly and portion into airtight containers for refrigerator or freezer storage.

Notes

Mushrooms: Chop them finely for mushroom flavor without large pieces.

Dry Sauté: Allow the mushrooms to release and evaporate their moisture before adding butter.

Onions: Sweet Vidalia onions are preferred, but another sweet onion variety will work.

Freezing: Cool promptly and freeze in freezer-safe containers with room for expansion. For best quality, use within 2–3 months.

Reheating: Thaw overnight in the refrigerator and reheat gently. If the cream separates, whisk vigorously with a few tablespoons of boiling water until the mixture comes back together.

Refrigerator Storage: Store in an airtight container for 3–4 days.

Using in Casseroles: This is not an exact one-to-one replacement for condensed canned soup. Adjust the liquid in your casserole recipe as needed.

Yield: Approximately 8 cups, depending on how much moisture evaporates during cooking.

Find it online: https://sweetpealifestyle.com/cream-of-mushroom-and-onion-soup/

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