Mushroom soup is a classic dish that can be made with fresh or canned mushrooms. This recipe is for cream of mushroom soup, which is a little richer and creamier than regular mushroom soup.
It’s perfect for a cold winter day!
Have you ever wanted an easy and delicious soup recipe that your kids will love too? Look no further than this creamy mushroom soup. It’s simple to make and bursting with flavor.
Plus, it’s perfect for those chilly winter days when you need something warm and comforting.
So give it a try today!
So, if you’re in the mood for a creamy, hearty soup that will warm your soul and fill your belly, give this recipe a try. We think you’ll love it! And don’t forget to let us know how it turns out by leaving a comment below.
Ingredients
- Unsalted sweet cream butter
- Olive oil
- Yellow onions, diced
- Minced garlic
- Sliced brown mushrooms
- Fresh thyme
- White wine vinegar
- Flour
- Chicken broth
- Salt
- Black pepper
- Bouillon cubes
- Heavy whipping cream
How to make Cream of Mushroom Soup
Using a large pot over medium to high heat, combine the oil and butter
Add the onion and minced garlic and cook until fragrant, about 3 minutes
Add in the mushrooms and 2 tsp fresh thyme
Cook for 5 minutes
Add the wine and cook for 5 more minutes
Mix the flour into the pot and cook for an additional 3 minutes
Pour the chicken broth and stir the ingredients into the pot until combined
Bring the mixture to a boil
Crumble the beef bouillon cubes before mixing them into the pot with the salt and black pepper
Cover the pot and reduce the heat, allowing the pot to simmer for 20 minutes or until thick. Occasionally stir to avoid the mixture sticking to the bottom of the pot
Reduce the heat to low and stir in the heavy whipping cream Mix in fresh parsley and thyme before serving
Enjoy!
So, if you are looking for a delicious and easy soup recipe that will impress your family and friends, then look no further than this creamy mushroom soup. It is definitely one of our favorites!
Cream of Mushroom Soup
Ingredients
- 1 ⁄4 C unsalted sweet cream butter
- 1 tbsp olive oil
- 2 medium yellow onions diced
- 2 tbsp minced garlic
- 1 1 ⁄2 lb sliced brown mushrooms
- 1 tbsp fresh thyme
- 1 ⁄2 C white wine vinegar
- 1 ⁄4 C flour
- 4 C chicken broth
- 2 tsp salt
- 1 tsp black pepper
- 2 beef bouillon cubes
- 1 C heavy whipping cream
Instructions
- Using a large pot over medium to high heat, combine the oil and butter
- Add the onion and minced garlic and cook until fragrant, about 3 minutes
- Add in the mushrooms and 2 tsp fresh thyme
- Cook for 5 minutes
- Add the wine and cook for 5 more minutes
- Mix the flour into the pot and cook for an additional 3 minutes
- Pour the chicken broth and stir the ingredients into the pot until combined
- Bring the mixture to a boil
- Crumble the beef bouillon cubes before mixing them into the pot with the salt and black pepper
- Cover the pot and reduce the heat, allowing the pot to simmer for 20 minutes or until thick. Occasionally stir to avoid the mixture sticking to the bottom of the pot
- Reduce the heat to low and stir in the heavy whipping cream Mix in fresh parsley and thyme before serving
- Enjoy!
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