Skip the questionable, canned version and know what’s going into your soup! Homemade Cream of Mushroom Soup brings you all the flavor, all the creaminess, and all the warmth of its canned counterpart, but with more of all of the above! Who knew that could even be possible?! This savory sipper is perfect for indulging with a spoon but could also be used in your favorite casserole if you feel like making it all from scratch. A taste of the classics never tasted any better; Homemade Cream of Mushroom Soup is absolutely yum, yum, good!
Ingredients
- 1/4 cup butter
- 1 medium onion, finely chopped
- 1 tablespoon garlic, minced
- 1 1/2 pounds white mushrooms or brown mushrooms, sliced
- 2 teaspoons fresh thyme, finely chopped
- 1/4 cup all-purpose flour
- 3 1/2 cups vegetable stock or chicken stock
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup heavy cream
Directions
Step 1 –In a 4-quart Dutch oven over medium-high heat, melt the butter until it starts to bubble, about 1 minute.
Step 2 –Add the onion and the garlic to the butter and cook until soft and tender, about 3-4 minutes.
Step 3 –Add the mushrooms and the thyme to the onion mixture and cook, while stirring well, until tender, about 8-10 minutes.
Step 4 –Stir the flour into the mushroom mixture and mix well until evenly combined and thickened, about 1 minute.
Step 5 –Pour the stock into the mushroom mixture and season with the salt and the pepper.
Step 6 –Mix the soup well and bring it to a simmer.
Step 7 –Simmer the soup over medium heat, stirring occasionally, until the soup has thickened to the desired consistency, about 10-15 minutes.
Step 8 –Stir the heavy cream into the soup mixture and simmer until it has thickened to the desired consistency, about 10-15 minutes.
Step 9 –Serve warm.
