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Cream Of Mushroom Soup

Country.Chef's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  White mushrooms 1 Pound, trimmed and thinly sliced
  Onion 1 Medium, thinly sliced
  All purpose flour 2 Tablespoon
  Water 2 Cup (32 tbs)
  Canned chicken broth/1 3/4 cups old-fashioned chicken broth 14 1⁄2 Ounce (1 Can)
  Fresh thyme/1/4 teaspoon dried thyme 1⁄2 Teaspoon, dried
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Heavy cream/Whipping cream 1⁄2 Cup (8 tbs)
Directions

1. In 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until mushrooms are tender and begin to brown, about 15 minutes. Transfer to bowl.
2. In same Dutch oven, melt remaining 1 tablespoon butter over medium heat. Add onion; cook until tender and golden, about 10 minutes. With wire whisk, stir in flour until blended; cook 1 minute. Gradually stir in water, broth, thyme, salt, pepper, and half of mushrooms; heat to boiling, stirring constantly.
3. Spoon half of mushroom mixture into blender. Cover, with center part of cover removed to let steam escape; puree until smooth. Pour puree into bowl. Repeat with remaining mushroom mixture.
4. Return puree to same clean Dutch oven; stir in cream and remaining mushrooms with their juice. Heat through (do not boil).

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Steamed
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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