Cream Of Mushroom Soup
This cream of mushroom soup is rich and decadent and so, so much better than canned! It's perfect as a starter or main dish, or even as a delicious homemade cream of mushroom soup in a casserole or other recipe like green bean casserole.
Yield:
Ingredients
- 4 tablespoons unsalted butter divided
- ½ cup chopped onion
- 6 cups sliced fresh mushrooms about 20 oz., white or baby bella
- 4 cups chicken broth or vegetable stock see Note
- ¼ cup white wine
- 2-3 cloves garlic minced
- ⅛ teaspoon dried thyme
- 4 tablespoons all-purpose flour see Note for gluten free or grain free
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- 1 cup half-and-half
Instructions
- Put a pot on a medium heat and cook onions in 2 tbsp butter 'til slightly softened then add garlic and stir about 20 seconds.
- Add 2 tbsp more butter and then the mushrooms. Cook 'til softened.
- Pour in 1/4 cup white wine, stir, then sprinkle the flour over. Whisk well and cook 3-5 minutes til golden. Slowly stir in broth whisking well.
- Add the spices and simmer for about 15 minutes then add half and half.
- Blend to the desired consistency with an immersion blender or by transferring a portion to a blender, processing until desired texture, and returning to the pot.
Notes
Make it gluten-free: simply use gluten-free all-purpose flour in place of the all-purpose flour.
Make it paleo: replace the all-purpose flour with cassava flour. You can also substitute ghee for the butter.
Make sure you use vegetable stock for vegetarian or vegan versions!
Nutrition
Calories: 149cal | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 199mg | Potassium: 390mg | Total Carbs: 9g | Fiber: 1g | Sugar: 2g | Net Carbs: 8g | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg