Classic home-made cream of mushroom soup recipe can’t be beaten. You’ll never open a can of mushroom soup after trying our recipe!
The beauty of this Cream of Mushroom soup is that you can walk into the kitchen, throw together just a few ingredients walk out with a bowl of delicious and comforting soup in 30 minutes.
There are not a lot of recipes you can say that about!
Preparation Time: 20 minutes Cooking Time: 30 minutes Ready In: 50 minutes
5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In a blender puree the mixture, leaving some chunks of vegetables in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth.
Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste.
Per Serving: 148 calories; 11 g fat; 8.6 g carbohydrates; 4.8 g protein; 30 mg cholesterol; 364 mg sodium.