Cream of Mushroom Soup

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

This soup is earthy and aromatic. Jennifer Segal

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In the fall, and especially when the holidays roll around, most grocers sell wild mushrooms in packages that are washed, sliced, and ready to cook, making this cream of mushroom soup easy to whip up. The secret to the soup’s wonderful flavor is that some of the wine is added at the end—meaning it’s not cooked off—which adds bright flavor that cuts through the earthiness of the mushrooms and richness of the cream. I love serving this soup for special occasions and holiday meals—it’s creamy and flavorful, yet not so rich that it spoils everyone’s appetite. But it’s also the perfect choice for a cozy lunch or light dinner. A shopping tip: When selecting mushrooms or any prepared produce, remember the grocer’s rule: first in, first out. The oldest packages will be in the front. For the freshest produce, reach to the back of the shelf and you’ll typically find packages with a later expiration date.