This cream of mushroom soup is a rich and velvety dish that captures the earthy flavors of fresh mushrooms and is perfect for warming up on a chilly day. With its creamy texture and delightful aroma, this soup can be enjoyed on its own or used as a base for various recipes, like casseroles and sauces. Easy to make and incredibly satisfying, cream of mushroom soup is a classic comfort food that is sure to please everyone at the table!
Ingredients:
- 1 pound fresh mushrooms (such as cremini or button), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups vegetable broth (or chicken broth) (find my broth recipes HERE and HERE)
- 1 cup heavy cream (or milk for a lighter version)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Optional: fresh parsley for garnish
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Add the sliced mushrooms to the pot and cook until they release their moisture and become tender, about 5-7 minutes. Stir occasionally.
3. Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for an additional 2-3 minutes to remove the raw flour taste.
4. Gradually whisk in the vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for about 10 minutes, allowing it to thicken slightly.
5. Stir in the heavy cream and dried thyme, and season with salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally.
6. For a smoother texture, you can use an immersion blender to puree the soup to your desired consistency, or leave it chunky for added texture.
7. Remove from heat and let cool slightly before serving. Garnish with fresh parsley if desired.
8. Enjoy this creamy and delicious cream of mushroom soup as a comforting appetizer or main dish, perfect for any occasion!
Aprile's Kitchen 