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  • Servings: 3-4
  • Difficulty: Intermediate
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Cream of Mushroom Soup

Ingredients

  • 4 Tbsp of Butter
  • Β½ large Onion, chopped
  • 2 pounds of Cremini Mushrooms (4 – 8oz Mushrooms)
  • 2 cloves of Garlic, chopped
  • Salt and Pepper
  • 1/3 cup of flourΒ 
  • 6 cups of Chicken Stock
  • Β½ cup of Cream cup Dry Sherry cooking wine or White Wine
  • Β½ tsp Thyme
  • ΒΌ cup Parsley – chopped

Directions

  • In a large stockpot, on medium heat, add 2 Tbsp of butter.Β  Add onion and sautΓ© until soft.Β  Remove and place in a small bowl.Β 
  • Add 2 Tbsp of butter, Mushrooms and garlic and sautΓ© till mushrooms are golden browned.Β  Then add salt and pepper
  • Removed about ΒΌ – Β½ cup of the mushroom and reserve till later
  • Add the flour and mix in with the mushroom mixture.Β  Cook for about 3 minutes until flour is slightly brown (helps to decrease that β€˜flour’ taste).Β  Slowly add in the Chicken Stock and bring to a low boil and then reduce.Β  Add in the cream, Sherry or White Wine and thyme.Β  Simmer till the soup mixture thickens, for about 25 minutes.
  • With an immersion blender, puree the soup mixture untilΒ  smooth and creamy.Β  Don’t worry if you see little bits of mushrooms.Β  Cook for about another 15 minutes.Β Β 
  • Serve in bowls and sprinkle each bowl with a little of the reserved mushrooms and chopped parsley.Β Β 
  • This is a wonderful compliment to a nice cut of beef and salad and crusty bread or by itself with a small salad or sandwich for a nice lunch.Β Β 

Enjoy.Β Β