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Cream of Mushroom Soup

Authoradmin
DifficultyBeginner

This 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!

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 6 Tbsp olive oil
 2 Tbsp butter
 3/4 cup minced yellow onions
 4 cloves garlic, minced
 2 pounds cremini (or button) mushrooms, cleaned, roughly chopped or sliced
 1 teaspoon kosher salt
 3/4 teaspoon dried thyme
 4 cups low sodium vegetable stock
 1/4 cup heavy cream
 1/4 cup dry white wine
 1/2 teaspoon freshly ground black pepper (adjust to taste)
 freshly chopped parsley for serving
1

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.

2

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.

3

Carefully pour 1/2 of the soup into a blender & puree. Do the same with the other half.

4

Serve with some of the sautéed mushrooms on the top & some fresh parsley.

Ingredients

 6 Tbsp olive oil
 2 Tbsp butter
 3/4 cup minced yellow onions
 4 cloves garlic, minced
 2 pounds cremini (or button) mushrooms, cleaned, roughly chopped or sliced
 1 teaspoon kosher salt
 3/4 teaspoon dried thyme
 4 cups low sodium vegetable stock
 1/4 cup heavy cream
 1/4 cup dry white wine
 1/2 teaspoon freshly ground black pepper (adjust to taste)
 freshly chopped parsley for serving

Directions

1

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.

2

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.

3

Carefully pour 1/2 of the soup into a blender & puree. Do the same with the other half.

4

Serve with some of the sautéed mushrooms on the top & some fresh parsley.

Cream of Mushroom Soup

~ Marla Meridith

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