Cream of Mushroom Soup
Quick, easy and a thousand times better than the canned stuff, this Cream of Mushroom Soup includes a “secret” ingredient that bumps up the flavor by several luscious notches for the ULTIMATE flavor results!
Ingredients
- 1/4 cup unsalted butter
- 1 medium yellow onion (about 1 cup chopped) , finely chopped
- 1 clove garlic , minced
- 1 pound fresh mushrooms (Cremini, button or mushrooms of choice), cleaned and cut into 3 size groups for a more interesting texture: Some roughly chopped, some finely chopped and a few of them sliced.
- 2 tablespoons finely minced dried porcini mushrooms
- 1/4 cup dry white wine (e.g. Sauvignon Blanc)
- 1/3 cup all-purpose flour
- 3 cups quality chicken broth (we use and recommend Aneto)
- vegetarians: use vegetable broth
- 2-3 teaspoons chopped fresh thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy cream (see info about lower fat and non-dairy substitutions in blog post)
- 3 tablespoons chopped fresh parsley
Instructions
- Melt the butter in a stock pot over medium-high heat and cook the onions until soft and translucent but not browned, 4-5 minutes. Add the garlic and cook for another minute. Add the mushrooms, dried porcini, and thyme and cook another 5-6 minutes until the mushrooms have released their juices and are soft. Add the wine and boil for 1 minute.
- Add the flour and cook for a minute. Add the chicken broth, salt and pepper and bring to a boil, stirring constantly until thickened. Reduce the heat to medium, cover, and simmer for 15 minutes. Add the cream and parsley and heat through. Add salt and pepper to taste. Serve hot.
Nutrition
Calories: 432kcal | Carbohydrates: 25g | Protein: 11g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 912mg | Potassium: 777mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1531IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 2mg
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