Go Back
Cheesecake Factory Mushroom Soup Recipe

Cheesecake Factory Mushroom Soup Recipe

Craving rich and creamy mushroom soup? This Cheesecake Factory mushroom soup recipe tastes just like the restaurant. Velvety texture with earthy mushrooms in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup, Appetizer
Cuisine  Southern American
Servings 6
Calories 320 kcal

Ingredients
  

  • 2 lbs fresh cremini mushrooms sliced
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley chopped, for garnish
  • ½ cup dry white wine optional

Instructions
 

Prep the Mushrooms

  • Clean mushrooms with damp cloth. Slice thinly. Takes 5 minutes. Even slices cook fast. Set aside half raw for texture.

Sauté Aromatics

  • Heat olive oil and 1 tbsp butter in pot. Medium heat. Add chopped onion. Cook 4 minutes until soft. Add garlic. Stir 1 minute. Smells amazing!

Cook Mushrooms

  • Add sliced mushrooms (save some). Cook 8 minutes. Stir often. They brown and shrink. Golden edges boost flavor. Thyme joins now.

Make Roux Base

  • Sprinkle flour over mushrooms. Stir 2 minutes. No lumps. This thickens soup later. Golden paste forms.

Add Liquids

  • Pour in white wine if using. Cook 2 minutes. Alcohol burns off. Add chicken broth. Bring to simmer. Bubbles gently.

Simmer Soup

  • Cover pot. Simmer 15 minutes. Mushrooms soften fully. Flavors meld beautifully. Stir halfway through.

Blend Smoothly

  • Use immersion blender right in pot. Blend until creamy. Or transfer half to blender. Leave some chunks. Blends in 2 minutes.

Finish with Cream

  • Stir in heavy cream. Heat gently 3 minutes. Don't boil. Add salt, pepper. Taste and adjust. Silky perfection!

Garnish and Serve

  • Ladle into bowls. Top with reserved raw mushrooms, parsley. Fresh grated parmesan optional. Serve hot!

Notes

  • Use mix of cremini and shiitake mushrooms. Deeper flavor.
  • Fresh thyme beats dried. Strip leaves easily.
  • No wine? Use sherry or extra broth.
  • Vegan version: Coconut cream + veggie broth.
  • Add spinach last minute. Green boost.
  • Blend partially. Chunks add nice texture.
  • Make double batch. Freezes great.
  • Sherry vinegar splash brightens taste.
Keyword Cheesecake Factory Mushroom Soup Recipe