If you’re a small household and enjoy cooking -  see Tomato Soup For One - as well as Chocolate Pudding For One - both quick small recipes!

I used a lot of wine to make this soup ... if you’re not a fan of cooking with wine, then you can substitute chicken broth or your favorite cooking liquid.  I love how a dry white wine compliments the mushrooms and the cream! 

What I enjoy about making a small amount of soup like this --- is that this soup isn’t going to freeze well; now I can enjoy it anytime - a serving for one!

Oh - I also did not “brown” the mushrooms first because I wanted to see if I could notice a taste difference - I could not, so save yourself the trouble!  If you can find the Mushroom Base by Better Than Bouillon - it’s a great purchase.  It’s in the soup aisle.  We add it to many dishes - Eric doesn’t like mushrooms themselves, but he is ok with the taste - so it’s a nice solution.

Ingredients I used:

  1. - 1 cup sliced button mushrooms

  2. - 3/4 cup dry white wine, divided  (I used Sauvignon Blanc)

  3. - 1/4 teaspoon chicken bouillon granules

  4. - 1/2 teaspoon onion powder

  5. - 1/8 teaspoon dried thyme

  6. - 1/4 teaspoon mushroom base  (I used Better Than Bouillon)

  7. - 2 teaspoons unsalted butter

  8. - 2 teaspoons all-purpose flour

  9. - 1/2 cup heavy cream + water if needed

  10. - Fresh thyme for garnishing (optional)


In a small saucepan - add the mushrooms, 1/4 cup of the wine, chicken bouillon granules, onion powder, theme and mushroom base.  Bring the mixture up to a boil and simmer until the mushrooms are soft and the wine has reduced.  Then, add the remaining 1/2 cup of wine and simmer for a few minutes, reducing slightly, while you make the roux (thickening agent).

To make the roux - In a separate small saucepan, melt the butter.  Add the flour and either with a whisk or a heat-proof spatula, stir the two ingredients together and cook for a minute or two until you can no longer smell the flour and it has turned a light blonde/taupe-like color. 

To the saucepan containing the mushrooms, add in the roux (made in the separate saucepan).  Then, add in the heavy cream and whisk together and cook until it thickens.  If it is getting too thick, you can add some water and cook.  Taste and adjust any seasonings.  Again, if you’re not a fan of cooking with wine - substitute your preferred cooking liquid. 

Serve the soup in a small dish and if you have some fresh thyme, garnish with that.  Totally enjoy a few small but heavenly bites of creamy mushroom soup!