Homemade Cream of Mushroom Soup recipe
Most people think of mushroom soup as the thick and flavorless goop that comes from can. However, this recipe is creamy and decadent and resembles nothing of that bland mush. Serves 8.
Ingredients:
- 2 tablespoons butter
- 1 medium onion, chopped small
- 1 pound white mushrooms, chopped small
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, finely chopped
- 2 quarts vegetable stock
- 2 cups heavy cream
- salt and pepper, to taste
- parsley, to garnish
Directions:
In a large sauce pot melt the butter over high heat, about 1 minute.
Add the onions and cook until translucent, about 5 minutes.
Add the mushrooms and garlic and cook until fragrant, soft, and browned, about 10 minutes.
Next add the thyme and vegetable stock. Pour the mixture into a blender.
Blend on high until very smooth and no chunks remain.
Pour back into the pan and add the cream.
Season with salt and pepper and garnish with parsley.
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Reviews and Comments:
Really nice recipe. The parsley sank when I tried to add it as a garnish, but other than that it turned out very well.
Lovely! Used marscapone instead of the cream - yummy!
Delicious!! I even made it with substitutions to be dairy free & it was fantastic! Thank you so much, job well done.
I skipped the garlic, but added a bit of sherry after the onions and mushrooms were sauteed, I also cut out half of the cream, substituted with 2% milk, so we could enjoy it more often with less fat, very nice, homemade croutons give it a nice final touch.
