homemade cream of mushroom soup
(3 ratings)
My daughter and husband love this wonderful rich soup on a fall evening, true comfort food. You can easily double it and freeze to take out to use with anything that requires Cream of Mushroom Soup. I first had this at a local restaurant and had never just had it as a soup but only used it for cooking with, was surprised at how wonderful it was and have loved it ever since. You can mix up the mushrooms and add all different types to it. I hope you enjoy it as much as we do.
(3 ratings)
yield
4 -5
prep time
15 Min
cook time
35 Min
Ingredients For homemade cream of mushroom soup
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2 Tbspbutter
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2 Tbspolive oil
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1/2 lgonion diced
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1 lbmushrooms chopped
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1 tspthyme, dried
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1 tsppepper
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1/2 tspsalt or to taste
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6 cchicken stock
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1 tspworcestershire sauce
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1/2 ccornstarch
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1/2 bunchfresh parsley
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1 ccream (i use heavy cream, you can also use half cream and half greek yogurt for lower calorie, the yogurt leaves a slight tang to the soup, but is still nice and thick)
How To Make homemade cream of mushroom soup
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1In a large stock pot add butter, olive oil, onions and garlic. Saute until onions are caramelized. Add mushrooms, thyme, pepper and salt, cook about 5-8 minutes until mushroom start to brown. -
2Remove 4 cups mushroom mixture to a blender. Puree mushroom mixture and add back to the pot, return to simmer over low.
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3In a small bowl mix cornstarch and stock 1/4 cup at a time until lump free, until 2 cups stock has been incorporated.
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4While stirring over low heat pour cornstarch mixture into the soup mixture. Stir until thickened an additional 5 minutes.
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5Remove from heat. Add parsley and cream.
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6Enjoy with a nice crusty bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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