Cream of Mushroom Soup
User Reviews
5
Cream of Mushroom Soup
Description
This soup begins by cooking finely diced onions with dried thyme in butter until soft. Adding sliced mushrooms releases their juices through sautéing, then garlic is cooked briefly to add depth. White wine is poured in to deglaze the pan and cooked down for concentrated flavor.
Sprinkling flour over the mushrooms thickens the base after gradually adding chicken broth, which brings a savory richness. A bay leaf simmers with the broth to contribute a mild herbal complexity. After removing the bay leaf, half the mushrooms are finely chopped or blended to create a varying texture.
Heavy cream stirred in at the end enriches the soup’s velvety texture and smooth mouthfeel. The soup can be served as is or pureed for a smoother consistency depending on preference.
The notes suggest pureeing the soup before adding cream if a smoother texture is preferred, or finely chopping mushrooms to maintain a chunkier style.
Ingredients
- 1 small onion finely diced
- ½ teaspoon thyme dried leaves
- 3 tablespoons butter
- 12 ounces mushrooms brown or white, sliced
- 1 clove garlic
- 2 tablespoons all-purpose flour
- ½ cup white wine
- 3 cups chicken broth
- 1 bay leaf
- 1 cup heavy whipping cream
Instructions
- Cook onion & thyme in butter 3 minutes or until slightly soft. Add sliced mushrooms and cook until juices are released, about 5 minutes. Stir in garlic and cook 1 minute more.
- Cook mushrooms 2 minutes while stirring. Add white wine and allow to cook down until almost evaporated (about 4-5 minutes).
- Sprinkle flour over mushrooms and stir. Add chicken broth a little at a time until smooth. Add bay leaf and bring to a boil. Reduce heat and simmer 20 minutes uncovered.
- Discard bay leaf. Remove about ½ cup of mushrooms and finely chop (or blend with a little bit of liquid if preferred). Return to the soup with heavy cream.
- Simmer 3 minutes more and serve.
Notes
- Puree the soup before adding cream for a smoother texture, if desired.
- Alternatively, finely chop mushrooms after cooking to maintain some texture in the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346 | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 104mg | 35% |
| Sodium | 749mg | 31% |
| Potassium | 510mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1135IU | 23% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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