Cream of Mushroom Soup
Ingredients
The base
-
2
tablespoons
unsalted butter
-
½
cup
chopped white onion
-
1
tablespoon
minced fresh garlic
-
2
tablespoons
unsalted butter
-
6
cups
sliced mushrooms
The liquid ingredients
-
¼
cup
dry white wine
-
4
cups
low-sodium chicken broth or vegetable broth
-
1
cup
half-and-half
The seasonings
-
4
tablespoons
all-purpose flour
-
⅛
teaspoon
dried thyme
-
½
teaspoon
salt
-
¼
teaspoon
freshly ground black pepper
Instructions
- Melt 2 tablespoons of butter in a large pot over medium heat.
- Sauté chopped onions until slightly softened, about 3 to 5 minutes.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Add remaining butter and sliced mushrooms, sauté without stirring for 5 minutes.
- Stir mushrooms and continue to sauté for another 5 to 10 minutes until browned.
- Pour in white wine and sprinkle flour, stirring until fully incorporated and golden.
- Gradually add chicken broth while stirring constantly.
- Add thyme, salt, and pepper, then simmer for 15 minutes.
- Blend the soup to desired consistency using an immersion blender.
- Stir in room temperature half-and-half and adjust seasoning if needed.
- Serve warm.
Nutrition Facts (estimated)
Servings
6 servings
Calories
200
Total fat
13g
Total carbohydrates
14g
Total protein
8g
Sodium
274mg
Cholesterol
34mg
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