Cream of Mushroom Soup
Total time
Author: My Dragonfly Cafe
Recipe type: Soup
Serves: 6 servings
- 1 pound Cremini (Baby Bella) mushrooms, stems removed and reserved
- 1 T. extra virgin olive oil
- 1 T. butter
- 1 c. yellow onion, diced
- ½ c. carrot, sliced
- 1 sprig thyme
- 1 c. white wine
- 4 c. chicken stock( I use Better than Bouillon Roasted Chicken Base.)
- 2 c. water
- ½ c. unsalted butter
- ¼ c. flour
- 1-1/2 t. fresh thyme leaves
- 1 c. half and half
- 1 c. heavy cream
- Separate stems from mushrooms, set aside.
- Melt butter in large saucepan or Dutch Oven with olive oil.
- Sauté chopped mushroom stems, onions, carrot and thyme sprig until onions are translucent over low heat, for about 15 minutes.
- Add chicken stock and water; bring to a boil then simmer for about 25 minutes.
- Strain out solid contents of stock, reserving your stock. You should have about 4½ cups.
- In a separate pan, melt butter. Add sliced remaining mushrooms and cook until browned, about 10 minutes.
- Add flour into mushrooms and stir for a couple of minutes.
- Add the white wine and continue to stir for another minute.
- Stir in the remaining stock, pepper and thyme leaves. Again, bring to a boil and then simmer for about 15 minutes.
- Blend in half and half and cream. Taste and adjust seasoning, if needed. Do not allow for it to come to a boil!
- Serve hot with extra thyme leaves as a garnish.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/herbed-cream-of-mushroom-soup/
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