Cream of Mushroom Soup
Ingredients
The base
-
4
oz
unsalted butter
-
½
cup
all-purpose flour
-
½
cup
celery, small dice
-
1
cup
onion, small dice
-
4
cups
mushrooms, sliced
-
1
teaspoon
garlic, finely chopped
The liquids
-
3
cups
chicken broth
-
1½
cups
beef broth
-
½
cup
white wine or red wine
-
1
cup
heavy cream
The seasonings
-
1
teaspoon
thyme, fresh, finely chopped
-
¼
teaspoon
black pepper
-
salt
to taste
Instructions
- Melt half the butter in a large saucepan over medium-high heat and add the sliced mushrooms.
- Cook the mushrooms for 5-6 minutes, then reduce the heat to medium and cook for another 5-6 minutes until they are deep in color.
- Divide the mushrooms into two bowls, keeping any liquid with one bowl.
- Puree the mushrooms with the liquid until almost a paste, adding cream or broth if needed.
- Melt the remaining butter in the saucepan over medium-high heat and add the celery and onions.
- Cook for 3-4 minutes until softened, then add garlic and cook for another minute.
- Stir in the flour to create a roux, then reduce heat and cook for 3-4 minutes.
- Add chicken stock, beef stock, and white wine to the roux, mixing well to thicken.
- Add the pureed mushrooms, whole mushrooms, heavy cream, black pepper, and thyme, mixing to combine.
- Simmer the soup for 25-30 minutes to build flavors, adjusting thickness with additional broth or water if necessary.
Nutrition Facts (estimated)
Servings
6
Calories
363
Total fat
30g
Total carbohydrates
15g
Total protein
6g
Sodium
684mg
Cholesterol
88mg
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