Creamy Cream of Mushroom Soup
photo by CookingONTheSide
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 3 tablespoons butter
- 1 small onion, chopped
- 1 -2 tablespoon fresh minced garlic (optional or to taste)
- 1⁄2 teaspoon dried thyme
- 6 cups fresh sliced mushrooms
- 1 pinch cayenne pepper
- 6 tablespoons flour (1/4 cup plus 2 tablespoons)
- 2 (14 1/2 ounce) cans chicken broth, undiluted
- 1 cup 18% table cream
- 1 teaspoon fresh ground black pepper (or to taste)
- 1⁄3 - 1⁄2 cup parmesan cheese (optional or to taste)
- salt (to taste)
directions
- In a saucepan or pot heat butter over medium heat; add in onions, garlic and thyme, and cayenne saute for about 3 minutes.
- Add in mushrooms and saute until tender.
- In a small bowl combine 1 can of broth with the flour until smooth; add to the pot along with the remaining broth; bring to a boil and cook stirring for 2 minutes or until thickened.
- Reduce the heat to low and stir in the cream.
- Season with black pepper and simmer over low heat for 15 minutes.
- Mix in Parmesan cheese (if using) and heat through, then season with salt to taste.
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