Cream of Mushroom Soup

1
patricia taylor

By
@blackvelvet65

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

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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

How to Make Cream of Mushroom Soup

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.

Printable Recipe Card

About Cream of Mushroom Soup

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




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