Indulge in the rich and creamy goodness of homemade Cream of Mushroom Soup. This versatile soup, made with sautéed mushrooms, onions, and celery, is seasoned to perfection and finished with a touch of fresh thyme. Perfect for a comforting meal or as a base for other culinary creations.
Course Soups
Keyword Soups
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 8
Author N. Jay Sorensen, MBA RDN
Ingredients
1poundmushroom — sliced
1medium onion — diced
3stalks celery — diced
2clovesfresh garlic — finely chopped
4tablespoonswhole butter
4tablespoonsflourall-purpose
1 ½teaspoonschicken bouillon
¼teaspoonwhite pepper
1 ¼quartswater
1cupheavy cream
1tspfresh thyme — finely chopped
Instructions
In a medium saucepan, melt the butter over medium heat. Sauté the garlic until fragrant.
Add the diced onions and celery to the saucepan. Cook until they become soft and translucent.
Stir in the sliced mushrooms and continue cooking until they release their moisture and become tender.
Sprinkle the flour over the mushroom mixture, stirring constantly for about 5 minutes to cook the flour and create a roux.
Pour in the water and chicken bouillon. Stir well to combine all the ingredients. Bring the mixture to a boil.
Reduce the heat and let the soup simmer for about 10 minutes, allowing the flavors to meld together.
Use a hand-held mixer or a blender to puree the soup until smooth and velvety in texture.
Return the soup to a simmer. Stir in the heavy cream and season with white pepper to taste.
Add the freshly chopped thyme and simmer for an additional 2-3 minutes.
Serve hot and garnish with a sprig of thyme, if desired.
Notes
Enjoy the delightful taste of homemade Cream of Mushroom Soup, a comforting classic that will warm your soul with every spoonful. Perfect on its own or as a starting point for countless culinary creations.Yield: Approximately 8 cups