Cream of Mushroom Soup

This cream of mushroom soup is perfect for a cozy dinner with family.

Ingredients

  • 4 tablespoons Dan and Debbie’s salted butter
  • 1 tablespoon oil
  • 2 onions; diced
  • 4 cloves garlic; minced
  • 1 ½ pounds brown mushrooms; fresh, sliced
  • 4 teaspoons chopped thyme; divided
  • ½ cup any dry red or white wine
  • 6 tablespoons all-purpose flour
  • 4 cups low sodium chicken broth or stock
  • 1-2 teaspoons salt; adjust to taste
  • ½-1 teaspoons black pepper; cracked, adjust to taste
  • 2 beef bouillon cubes; crumbled
  • 1 cup Dan and Debbie’s heavy cream
  • ½ tablespoon parsley
  • ½ tablespoon thyme

Instructions

  • Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
  • Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
  • Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
  • Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
  • Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
  • Mix in parsley and remaining thyme. Serve warm.
  • Posted by Elizabeth Uthoff
  • On October 4, 2024
  • 0 Comments
  • 8 likes
Tags: butter, cream, creamy, creamy soup, dinner, easy, family, family friendly, heavy cream, homemade, mushroom, salted butter, soup, soups, use up cream, use up heavy cream

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