Cream Of Mushroom Soup Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add onions and garlic, and sauté until translucent.
• STEP 2.Add sliced mushrooms and cook until they release their moisture and start to brown.
• STEP 3.Sprinkle flour over the mushrooms and stir well to coat. Cook for a minute to remove the raw flour taste.
• STEP 4.Slowly pour in chicken or vegetable broth, stirring constantly to avoid lumps. Bring to a simmer and cook for 15 minutes.
• STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth. Return to the pot.
• STEP 6.Stir in heavy cream and season with salt, pepper, and thyme. Cook for an additional 5 minutes.
• STEP 7.Serve hot with a garnish of fresh parsley or chives.

Cooking Tips

• For a more intense mushroom flavor, use a combination of different mushroom varieties.
• If you prefer a chunkier soup, reserve some sautéed mushrooms and add them back in after blending.
• To make it vegetarian, substitute vegetable broth for the chicken broth.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop, adding a splash of broth or cream if needed to adjust the consistency.
• Serve the soup with a side of crusty bread or a salad for a complete meal.