Easy Cream of Mushroom Soup

Submitted by DrGaellon

"Adapted from Frugal Feeding, but quite changed."

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 6

ingredients

• 453.59 g cremini mushroom, sliced
• 22.18 ml olive oil, divided
• 14.79 ml butter
• 1 large onion, diced
• 3 garlic cloves, minced
• salt, to taste
• ground black pepper, to taste
• 9.85 ml dried thyme or 29.58 ml fresh thyme
• 1 bay leaf
• 473.18 ml chicken broth
• 473.18 ml beef broth
• 7.39 ml Worcestershire sauce
• 14.79 ml sherry wine
• 226.79 g cream cheese or 226.79 g low-fat cream cheese
• 29.58 ml half-and-half cream

directions

1. In a small skillet, heat 1/2 T olive oil over medium heat until shimmering. Add 1/2 c sliced mushrooms. Saute until limp and browned, 5-8 minutes. Remove from heat and set aside.
2. In a soup pot, heat remaining 1 T olive oil and butter until butter melts and foaming subsides. Add onions and saute 1-2 minutes until beginning to soften. Add garlic, mushrooms, salt, pepper, thyme and bay leaf. Cook until mushrooms collapse and exude liquid, about 8-10 minutes.
3. Add chicken broth, beef broth, Worcestershire sauce and sherry. Simmer 10 minutes. Remove and discard bay leaf.
4. Add cream cheese and half-and-half. Stir until cheese is melted. Using an immersion blender, puree the soup until smooth. Simmer an additional 10 minutes. Serve with a few pieces of sauteed sliced mushrooms on top.

Reviews

[timhammond]

WAY to salty. Don't put any extra salt in and it will probably still be too salty.