AuthorMarla MeridithThis Cream of Mushroom Soup is a healthy soup (without too much cream) that's comforting on the chilliest fall & winter days. Mushroom lovers, you are in for a delightful experience here, you can forget about popping open those cans. The best news is this makes a big of batch of soup. Plenty of leftovers for the next day!
Melt the butter large soup pot over medium-high heat. Add the olive oil, swirl the pan around. Add the onions, sauté for a few minutes until fragrant, add the garlic. Add the mushrooms, salt, and thyme. Give the mixture a good stir. Carefully add the wine. Continue to cook a few minutes until the mushrooms are softened, fragrant & a bit browned. Set aside 1 cup of the sautéed mushroom mixture.
Add the broth to the pot & bring to a boil. Reduce to a simmer & cook about 10 minutes. Stir in the cream at the end do not let the mixture return to a boil. Let cook a few more minutes.
Carefully pour 1/2 of the soup into a blender & puree. Do the same with the other half.
Serve with some of the sautéed mushrooms on the top & some fresh parsley.
Ingredients
Directions
Melt the butter large soup pot over medium-high heat. Add the olive oil, swirl the pan around. Add the onions, sauté for a few minutes until fragrant, add the garlic. Add the mushrooms, salt, and thyme. Give the mixture a good stir. Carefully add the wine. Continue to cook a few minutes until the mushrooms are softened, fragrant & a bit browned. Set aside 1 cup of the sautéed mushroom mixture.
Add the broth to the pot & bring to a boil. Reduce to a simmer & cook about 10 minutes. Stir in the cream at the end do not let the mixture return to a boil. Let cook a few more minutes.
Carefully pour 1/2 of the soup into a blender & puree. Do the same with the other half.
Serve with some of the sautéed mushrooms on the top & some fresh parsley.
