Homemade Cream of Mushroom Soup
User Reviews
4.9
48 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Soup
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Cuisine
Vegetarian
Homemade Cream of Mushroom Soup
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The creamiest mushroom soup that tastes like the canned stuff but it’s healthier, creamier and tastier!
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Ingredients
- ¼ cup butter unsalted
- 3 cloves garlic minced
- 1 ½ pounds cremini mushrooms thinly sliced
- 1 onion diced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup red wine
- 4 cups chicken broth
- 1 cup heavy cream
- ½ teaspoon thyme dried
- 2 tablespoons cornstarch
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme.
- In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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