Kevin Dundon Mushroom Soup Recipe


Kevin Dundon’s Mushroom Soup

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Ready for a creamy and delicious mushroom soup that checks all the boxes?

When we saw this soup recipe on our friend and chef Kevin Dundon’s website, we had to give it a try. Many of you already know Kevin Dundon from WOT. You can check out his other recipes here.

Everyone seems to love a great soup, especially this time of year. WOT we love about this recipe: it is a super easy soup to pull together, and you will be enjoying it within the hour.

You can also make it ahead of time and keep refrigerated for up to a week.

Kevin Dundon’s Mushroom Soup

Servings 4
Author Kevin Dundon


  • 4 tbsp. butter
  • 2 onions finely chopped
  • 2 garlic cloves crushed
  • 2 sprigs thyme
  • 2 sage leaves
  • 4 8 oz. packages mushrooms sliced or chopped
  • 1/2 cup white wine
  • 1-3/4 cup chicken stock warmed
  • 1/2 cup heavy cream
  • salt and freshly ground black pepper
  • toasted bread to serve


  • In a large pot over medium-high heat, melt 4 tablespoons of butter. Add the onions, garlic, thyme sprigs, sage, and mushrooms. Cook for 5-8 minutes until onions and mushrooms are soft.  Note that the mushrooms will release a lot of water.
  • Remove several mushrooms and save to garnish bowls. If you want to brown the mushrooms, heat a small sauté pan, add a touch of butter, and cook the mushrooms over medium heat until you achieve the desired color. Set aside for garnish.
  • Add the wine to the pot and allow it to evaporate for 2 minutes.
  • Add the chicken stock and bring to a boil. Reduce the heat to a slow simmer for 5 minutes.
  • Add the heavy cream and blend using an emersion blender until very smooth.
  • Check the seasoning and add more salt or pepper if needed.
  • Serve and garnish with reserved mushrooms and thyme.
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Need a great bread to go with this soup?  Try our Garlic Bread with a New Twist! 


Making this recipe? Be sure and share it with us on the WOT Instagram or  Facebook!


All photos by Lorianne DeVita

by Camila Alves McConaughey