Cream of Mushroom Soup
Ingredients
The soup
-
6
Tbsp
unsalted butter
-
2
lbs
baby bella mushrooms, sliced
-
to taste
salt and black pepper
-
2 ½
cups
chopped yellow onions
-
1 ½
Tbsp
minced garlic
-
⅓
cup
all-purpose flour
-
⅔
cup
dry white wine
-
3
cans (14.5 oz)
low-sodium chicken broth
-
1
piece
parmesan rind (about 3 to 4 inches long)
-
2
tsp
fresh thyme leaves
-
1 ½
Tbsp
cornstarch (optional)
-
2
Tbsp
water (for cornstarch mixture)
-
¾
cup
heavy cream
-
2
tsp
fresh lemon juice
Optional garnishes
-
to taste
grated parmesan
-
to taste
sautéed mushrooms
-
to taste
chopped fresh parsley
Instructions
- Melt 4 Tbsp of butter in a heavy pot over medium heat.
- Add mushrooms with salt and cook until browned, about 25 to 30 minutes.
- Add onions and sauté for 3 minutes, then add garlic and cook for an additional 2 minutes.
- Melt remaining butter, add flour, and cook for 1 to 2 minutes.
- Pour in white wine and scrape up browned bits from the pot.
- Slowly stir in chicken broth, add parmesan rind and thyme, and season with salt and pepper.
- Reduce heat to low and simmer for 20 to 30 minutes, covered.
- If desired, add cornstarch mixture to thicken during the last minute of cooking.
- Stir in heavy cream and lemon juice, then remove from heat.
- Serve with optional garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
360
Total fat
23g
Total carbohydrates
29g
Total protein
10g
Sodium
479mg
Cholesterol
65mg
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