Cream of Mushroom Soup

patricia taylor

By
@blackvelvet65

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


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

1Thinly slice the mushroom caps, discarding the stalks.

2Melt 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.

3Remove 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.

4Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy