Cream of Mushroom Soup III

This homemade cream of mushroom soup is a comforting and flavorful dish that can be enjoyed as a standalone meal or used as a base for other recipes. Made with fresh mushrooms and a rich, creamy broth, this soup is perfect for a cozy night in or as an appetizer for a dinner party. The recipe is easy to follow and requires only a few simple ingredients. With a total prep and cooking time of 40 minutes, you can have a delicious bowl of homemade cream of mushroom soup on the table in no time.

Ingredients

• 1 pound fresh mushrooms
• 4 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (optional)
• 1/4 teaspoon dried thyme (optional)

Directions

1. Clean the mushrooms and slice them.
2. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until they are soft and translucent, about 5 minutes.
3. Add the mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
4. Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for an additional 2 minutes to cook out the raw flour taste.
5. Slowly pour in the chicken broth while stirring constantly. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
6. Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, be sure to blend in batches and vent the blender lid to avoid a hot soup explosion.
7. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. If desired, garnish with chopped fresh parsley and dried thyme before serving.

Interesting Facts