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!
Course: Main Dish, Side, Starter
Cuisine: All, American, French, Italian
Author: Kimberly Killebrew
1medium yellow onion (about 1 cup chopped), finely chopped
1poundfresh 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.
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.