Roasted Garlic Cream of Mushroom Soup With Thyme

READY IN: 27mins
YIELD: 5 Cups




  • Prep:
  • Chop 4 Crimini mushrooms and 4 White mushrooms finely and set aside.
  • Slice remaining White and Crimini mushrooms and reserve in separate bowl.
  • Directions:
  • In a 5-quart pot, melt butter on med-high heat until slightly browned, 1-2 minutes – this will happen fairly quickly so be careful to watch it; turn heat down to medium.
  • Gradually whisk in all-purpose flour – mixture will be bubbly.
  • Stir in dried onion, granulated garlic, parsley and white pepper to rue and stir constantly for 2 minutes until onion and garlic are fragrant and slightly browned; mixture will seem on the dry side.
  • Slightly lower your heat to Medium-Low and add contents of chopped mushrooms and mix thoroughly for 1 minute.
  • Add your chicken stock to the mushroom mixture and bring heat up to Medium, stirring occasionally so your mixture doesn’t stick to the bottom.
  • Cook for 5 minutes to thicken.
  • Add in the dried Thyme and mix thoroughly.
  • Add your whipping cream, half-and-half or whole milk and whisk together. This will thin out your mixture a bit and make for a smooth consistency.
  • Heat your mixture for 2 minutes.
  • Add your sliced mushrooms and stir, until bubbly.
  • Turn heat to Medium-Low and simmer for an additional 5 minutes, stirring occasionally.
  • Remove from heat. You soup will thicken as it stands.