Cream of Mushroom Soup
Now that it’s winter, I have been making many different kinds of soup. I love soup in the winter. This mushroom soup is one of my favorites and is simple to make. You can use just about any type of mushroom or even blend different varieties. I used brown cremini mushrooms which were easy to find in the grocery store. They are inexpensive and taste delicious in this soup. I had some homemade chicken stock on hand which made the soup even better. There’s nothing like fresh stock for soup. Also, believe it or not, I found some fresh herbs under the snow in my garden that are still hanging on. Crazy!
Ingredients:
• 1/4 cup unsalted butter
• 3-4 cloves garlic, minced
• 1 1/2 pounds cremini mushrooms, thinly sliced
• 1 medium onion, chopped
• 1 cup white dry wine
• 4 cups chicken broth (I used homemade chicken stock.)
• 1 cup heavy cream
• 1/2 tsp. dried thyme (I used fresh.)
• 2 Tbs. cornstarch
• salt and freshly ground black pepper, to taste
Directions
1. Clean the mushrooms in a colander and pat dry.
2. Slice mushrooms to about 1/8” thick and chop the onion into small pieces.
3. With a sautee pan or medium-size Dutch oven, melt the butter over medium heat.
4. Add the garlic and mushrooms and saute until they become soft, about 6-7 minutes. (You can do this whole recipe in one pan if you want to.) However, I used two. You will want to stir the mixture frequently with a wooden spoon. The aroma in your kitchen is going to become quite wonderful at this point. I love the smell of sauteeing garlic!
5. Transfer the mixture to a soup pot or medium-size Dutch oven if you used a saute pan. Add the wine, broth (or stock), salt, and pepper and bring to a boil.
6. Reduce heat. Add the heavy cream and thyme and stir. Continue to cook an additional 5 minutes.
7. In a small bowl combine the corn starch and water and whisk together.
8. Pour the cornstarch mixture very slowly into the pot and continue to stir. The soup will thicken while you stir. If you think the soup looks too thin in texture, add some more cornstarch to thicken it up.
9. Cover the pot and reduce the heat to very low. Simmer the soup an additional 15-20 minutes.
Serve immediately.
I used a fresh sprig of thyme as a garnish and served the soup with homemade artisan bread.
This is a perfect cold-weather lunch or dinner.
Cream of Mushroom Soup
Ingredients
- ¼ cup butter unsalted
- 3-4 cloves garlic
- 1 ½ pounds mushrooms cremini thin sliced
- 1 medium onion chopped
- 1 cup wine dry white
- 4 cups chicken broth
- 1 cup heavy cream
- ½ tsp. thyme fresh or dried
- 2 Tbs. cornstarch
- salt and pepper to taste
Instructions
-
Clean the mushrooms in a colander and pat dry.
-
Slice mushrooms to about 1/8” thick and chop the onion into small pieces
-
With a sautee pan or medium-size Dutch oven, melt the butter over medium heat.
-
Add the garlic and mushrooms and saute until they become soft about 6-7 minutes. (You can do this whole recipe in one pan if you want to.) However, I used two. You will want to stir the mixture frequently with a wooden spoon. The aroma in your kitchen is going to become quite wonderful at this point. I love the smell of sauteeing garlic!
-
Transfer the mixture to a soup pot or medium-size Dutch oven if you used a saute pan. Add the wine, broth (or stock), salt, and pepper and bring to a boil.
-
Reduce heat. Add the heavy cream and thyme and stir. Continue to cook an additional 5 minutes.
-
In a small bowl combine the corn starch and water and whisk together.
-
Pour the cornstarch mixture very slowly into the pot and continue to stir. The soup will thicken while you stir. If you think the soup looks too thin in texture, add some more cornstarch to thicken it up.
-
Cover the pot and reduce the heat to very low. Simmer the soup an additional 15-20 minutes.
-
Serve immediately.
Recipe Notes
I used a fresh sprig of thyme as a garnish and served the soup with homemade artisan bread.
This is a perfect cold-weather lunch or dinner.
