Cream of Mushroom Soup
Ingredients:
- 1 lb of mushrooms, sliced
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 4 tbsp of butter
- 3 tbsp of all-purpose flour
- 4 cups of chicken or vegetable broth
- 2 cups of heavy cream
- 1 tsp of thyme
- 1 tsp of salt
- 1/2 tsp of black pepper
Instructions:
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
- Stir in the sliced mushrooms and cook until they release their moisture, about 10 minutes. Remove from heat and set aside.
- In the same saucepan, whisk together the flour and broth until smooth. Stir in the cooked mushrooms and onions, heavy cream, thyme, salt, and pepper.
- Bring the mixture to a boil and then reduce heat to low. Let the soup simmer for 20-25 minutes, stirring occasionally, until it thickens and the flavors have combined.
- Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.
- Taste and adjust seasoning as needed. Serve hot and enjoy your creamy, comforting bowl of mushroom soup.
There's something about a warm bowl of cream of mushroom soup that's so comforting and satisfying. This classic recipe is simple to make and packed with flavor. The key to making a truly delicious soup is to start with high-quality ingredients, such as fresh mushrooms and heavy cream. The thyme and salt give the soup a nice depth of flavor, while the black pepper provides a little bit of heat. Serve this soup as a starter or as a main dish with a crusty baguette and a mixed greens salad.
