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Cream of Mushroom Soup

Cream of Mushroom Soup
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Velvety smooth soup featuring fresh mushrooms, aromatic thyme, and rich half-and-half. Quick, easy homemade recipe.

Ingredients

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  • 6 tablespoons unsalted butter
  • 2 large onions, diced
  • 2 pounds baby bella mushrooms or white button mushrooms, sliced ¼-inch thick
  • 5 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 3 teaspoons fresh thyme
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon ground black pepper
  • 1 cup half-and-half

Instructions

  1. Dice the onions into small pieces and slice the mushrooms ¼-inch thick. Wipe mushrooms with a dry cloth instead of washing them.
  2. Melt butter in a 4-5 quart pot over medium heat. Add diced onions and cook for about 5 minutes until translucent.
  3. Add mushrooms to the pot and sauté for 8-10 minutes. They will release liquid after 3-4 minutes, then continue cooking until liquid evaporates and mushrooms turn golden.
  4. Add flour and cook for about 2 minutes, stirring constantly. The mixture should smell nutty and coat the mushrooms.
  5. Pour in chicken broth while stirring continuously to prevent lumps from forming.
  6. Season with thyme, salt, and pepper. Let the soup simmer for about 10 minutes, stirring occasionally.
  7. Reduce heat to low and stir in half-and-half. Heat gently until steaming and just beginning to simmer, then immediately remove from heat and serve.

Notes

  • Use baby bella mushrooms for deeper flavor or white button mushrooms for milder taste. Portobello and shiitake also work well.
  • Never wash mushrooms – wipe them with a dry cloth to prevent water absorption.
  • Use good quality chicken broth for best results. Can substitute vegetable broth for vegetarian version.
  • Fresh thyme is preferred, but can substitute 1 teaspoon dried thyme if needed.
  • Do not freeze – cream separates and becomes grainy when thawed.
  • Recipe makes approximately 6 cups of soup.

Nutrition

Find it online: https://www.benefitiany.com/cream-of-mushroom-soup/