Classic Cream of Mushroom Soup

Classic Cream of Mushroom Soup

This recipe makes 2 large bowls or 3 smaller ones. I keep the recipe in these increments since it equates to one tray of mushrooms and the better part of one carton of chicken broth. I’m also only cooking for 2 or 3 most often. That said, you can double or triple the as needed, to feed more.

Ingredients

• 3 Tbsp. unsalted butter, cut into 1 Tbsp. pieces
• 1/2 cup (125ml) yellow onions, finely diced
• 8-10 oz. mushrooms (button or mixture of button, cremini, oyster etc), cleaned and sliced (1 standard “tray”)
• 1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme (less if your thyme is powdered)
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup all-purpose flour
• 3 cups (750ml) chicken stock/broth
• 1/2 cup (125ml) heavy (35% whipping) cream (if using a lighter cream, mix with a couple teaspoons of cornstarch before adding to soup)

Instructions

1. In a large saucepan, melt 1 Tbsp. of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the mushrooms, thyme, salt, and pepper and the second 1 Tbsp. of butter. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Add the last 1 Tbsp. of butter and stir to melt. Add the flour and cook, stirring constantly for about 30 seconds to a minute. Add the stock and stir while returning the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 10 minutes.
2. *At this point, if you like a thicker soup, you can remove a few of the mushrooms with a bit of soup to puree and return to the pot or simply pulse a few seconds with an immersion blender. Neither is necessary if you’d rather leave it with all whole mushroom pieces.
3. Add the cream and cook for a further minute or two to heat. Taste and adjust seasoning, as necessary. Enjoy!

Prep time: 10 min | Cook time: 10 min | Total time: 20 min

Number of servings (yield): 2

via:seasonsandsuppers.ca