Cream of mushroom soup is a rich and flavor packed soup. A perfect appetizer or starter for any meal! A creamy soup with lots of sautéed mushrooms, herbs and spices in a rich broth.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 6
Calories: 302
Course: Appetizer, Soup
Ingredients
4tbspbutter
1tbspoil
1/2cuponions , diced
6clovesgarlic , minced
1 1/2poundsmushrooms , 750 g, sliced (cremini or mushroom or choice)
In a medium sized soup pot on medium heat add the oil and butter until melted.
Add in the sliced mushrooms. Sauté the mushrooms until they are browned and have released all of their liquid, about 8-10 minutes. (Do not be alarmed if the mushrooms release a lot of water. There will be enough water released to cover the bottom of the pot but this will evaporate in later cooking steps.)
Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).
Reduce heat to medium. Add the onions and the garlic to the pot. Stir to combine and cook for 1 minute.
Add in salt, thyme and tarragon (optional), cook for 1 minute.
Add the flour to the pot. Stir continuously and cook for 2 minutes.
Optional: add in the wine and stir until evenly combined. Cook for 1-2 minutes.
Add in the broth and increase the heat to medium-high. Bring to a simmer and cook uncovered for 10 minutes.
Remove from heat. Use an immersion blender or work in batches with a blender to purée the soup until smooth.
Add the salt, pepper, cream and reserved cooked mushrooms to the soup. Stir until evenly combined.
Serve garnished with fresh parsley, thyme and a drizzle of cream (optional). Enjoy!