Cream of Mushroom Soup
 
Prep time
Cook time
Total time
 
My husband loves mushrooms and I tried my best here to prevent him from reverting to the canned version. I think our attempt was noteworthy.
Author:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Separate stems from mushrooms, set aside.
  2. Melt butter in large saucepan or Dutch Oven with olive oil.
  3. Sauté chopped mushroom stems, onions, carrot and thyme sprig until onions are translucent over low heat, for about 15 minutes.
  4. Add chicken stock and water; bring to a boil then simmer for about 25 minutes.
  5. Strain out solid contents of stock, reserving your stock. You should have about 4½ cups.
  6. In a separate pan, melt butter. Add sliced remaining mushrooms and cook until browned, about 10 minutes.
  7. Add flour into mushrooms and stir for a couple of minutes.
  8. Add the white wine and continue to stir for another minute.
  9. Stir in the remaining stock, pepper and thyme leaves. Again, bring to a boil and then simmer for about 15 minutes.
  10. Blend in half and half and cream. Taste and adjust seasoning, if needed. Do not allow for it to come to a boil!
  11. Serve hot with extra thyme leaves as a garnish.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/herbed-cream-of-mushroom-soup/