Cream Of Mushroom Soup Recipe

Introduction

Ingredients

• 1 pound of mushrooms, sliced
• 4 tablespoons of butter
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 1 teaspoon of dried thyme
• Salt and pepper, to taste

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onions and garlic, and cook until they are soft and translucent.
3. Add the mushrooms and cook until they are tender and brown.
4. Add the chicken or vegetable broth, and bring to a boil.
5. Reduce the heat and let the soup simmer for 15-20 minutes.
6. Remove the soup from the heat, and let it cool for a few minutes.
7. Use a blender or immersion blender to puree the soup until it is smooth.
8. Add the heavy cream, thyme, salt, and pepper.
9. Stir the soup until the cream is well incorporated.
10. Heat the soup over low heat until it is heated through, but do not let it boil.
11. Serve the soup hot and enjoy!

Nutrition

• Calories: 227
• Total Fat: 19g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 702mg
• Total Carbohydrates: 10g
• Dietary Fiber: 1g
• Sugar: 4g
• Protein: 5g

Tips for Making Cream of Mushroom Soup

• Use fresh mushrooms for the best flavor. Avoid canned mushrooms if possible, as they can be bland and rubbery.
• Do not skip the step of browning the mushrooms. This adds a lot of flavor to the soup.
• If you prefer a thicker soup, you can add a roux made of flour and butter to the soup before adding the cream.
• If you do not have heavy cream, you can use half-and-half or milk instead. However, the soup will not be as rich and creamy.
• Feel free to add other herbs and spices to the soup, such as rosemary or parsley.
• Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Conclusion