Cream of Mushroom Soup
Homemade Cream of Mushroom Soup loaded with mushrooms, garlic, and just a hint of fresh thyme. It is a simple and flavorful soup recipe perfect for lunch or light dinner!
What to serve with Cream of Mushroom Soup? Pair cream of mushroom soup with this easy French Onion Sandwich or this delicious Garlic Bread for a simple dinner.
Yield: Serves 4
- 500 g white mushrooms, cleaned and quartered
- 3 garlic cloves, finely chopped
- 1/2 tablespoon chopped fresh thyme
- 1 1/2 cups chicken broth (or vegetable broth)
- 1 tablespoon Worcestershire sauce
- 1 cup heavy cream 35%
- 1 1/2 tablespoons flour
- 1/3 cup cold milk
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- salt & pepper to taste
In a food processor, coarsely chop the mushrooms.
Heat oil and butter in a small pot over medium heat. Add the garlic and lightly sauté, about 1 minute.
Add mushrooms, thyme and Worcestershire sauce. Cook until the liquid that is released from the mushrooms disappears, about 10-15 minutes.
Add the broth, salt and pepper and bring to a boil. Reduce heat to medium and simmer covered for 20 minutes, stirring occasionally.
Dissolve the flour in cold milk and add to the soup. Simmer for 10 minutes. Add the heavy cream and adjust the seasoning. Sprinkle with parsley and serve.
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