homemade cream of mushroom soup
My daughter and husband love this wonderful rich soup on a fall evening, true comfort food. You can easily double it and freeze to take out to use with anything that requires Cream of Mushroom Soup. I first had this at a local restaurant and had never just had it as a soup but only used it for cooking with, was surprised at how wonderful it was and have loved it ever since. You can mix up the mushrooms and add all different types to it. I hope you enjoy it as much as we do.
prep time
15 Min
cook time
35 Min
method
---
yield
4-5 serving(s)
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 large onion diced
- 1 pound mushrooms chopped
- 1 teaspoon thyme, dried
- 1 teaspoon pepper
- 1/2 teaspoon salt or to taste
- 6 cups chicken stock
- 1 teaspoon worcestershire sauce
- 1/2 cup cornstarch
- 1/2 bunch fresh parsley
- 1 cup cream (i use heavy cream, you can also use half cream and half greek yogurt for lower calorie, the yogurt leaves a slight tang to the soup, but is still nice and thick)
How To Make homemade cream of mushroom soup
-
Step 1In a large stock pot add butter, olive oil, onions and garlic. Saute until onions are caramelized. Add mushrooms, thyme, pepper and salt, cook about 5-8 minutes until mushroom start to brown. -
Step 2Remove 4 cups mushroom mixture to a blender. Puree mushroom mixture and add back to the pot, return to simmer over low.
-
Step 3In a small bowl mix cornstarch and stock 1/4 cup at a time until lump free, until 2 cups stock has been incorporated.
-
Step 4While stirring over low heat pour cornstarch mixture into the soup mixture. Stir until thickened an additional 5 minutes.
-
Step 5Remove from heat. Add parsley and cream.
-
Step 6Enjoy with a nice crusty bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes