Cream of Mushroom Soup

Beverley Williams

By
@Beverley1991

I love cream of mushroom soup and this is so much better than the canned kind.


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Rating:

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

8 oz
cremini mushrooms
4 oz
shitake mushrooms
4 oz
porcini mushrooms
1/2 c
chopped leeks, white part only
3 Tbsp
butter
2 can(s)
chicken broth
1 clove
garlic, minced
1 Tbsp
olive oil
1/4 c
all purpose flour
1/2 tsp
salt
1/4 tsp
black pepper
1 Tbsp
chopped fresh parsley
1 sprig(s)
fresh thyme, leaves pinched off the stem, discard stem
1 c
half and half

Directions Step-By-Step

1
Clean and coarsely chop the mushrooms. Set aside.
2
Heat olive oil in a skillet. Add leeks and garlic and saute until leeks are tender.
3
Add butter to the pan and stir until melted.
4
Add the mushrooms and saute stirring often for 7 to 10 minutes or until mushrooms are cooked.
5
Place the mushroom mixture in a large soup pot.
6
Combine the broth and flour, whisking until smooth. Add to the mushroom mixture in the pot.
7
Add the thyme, parsley Bring to a boil,
8
Cook stirring often for 2 minutes or until thickened.
9
Reduce heat.
10
Stir in the half and half, salt and pepper.
11
Simmer uncovered for 15 minutes, stirring often.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy