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cream of mushroom soup

blackvelvet65 avatar
Recipe by
patricia taylor
@blackvelvet65
williamsport, MD

This is a rich and creamy soup. Beats that canned stuff any day.

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For cream of mushroom soup

  • 1 lb
    fresh mushrooms
  • 1/4 c
    margarine
  • 4
    green onions,thinly sliced
  • 3 clove
    garlic, chopped
  • 1 tsp
    chopped fresh thyme
  • 2 Tbsp
    all purpose flour
  • 4 c
    vegetable broth
  • 1 c
    light cream
  • salt and pepper to taste

How To Make cream of mushroom soup

  • 1
    Thinly slice the mushroom caps, discarding the stalks.
  • 2
    Melt the butter in a heavy pan and cook the spring onion, garlic and thyme, stirring for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook , stirring for 1 minute.
  • 3
    Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to a boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
  • 4
    Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper.
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