Cream of Mushroom Soup

patricia taylor


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


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


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1 lb
fresh mushrooms
1/4 c
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


  • 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.

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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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