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Cream of Mushroom Soup
This Homemade Cream of Mushroom Soup Recipe is so creamy and savory. It pairs nicely with so many side dishes.
You can make it with cremini mushrooms or portobello mushrooms. What makes this soup so delicious is garlic and shallots sautéed in butter, seasoned with thyme. Mmmm!
Ingredients
16 oz cremini or baby portabella mushrooms, cleaned and sliced6 Tablespoons salted butter
3 Tablespoons flour
2 cups half and half
2 cups whole milk
2 cups vegetable stock
2 Tablespoons garlic, minced
3 shallots, chopped
1 teaspoon salt
1 teaspoon pepper
2 sprigs fresh thyme
Instructions
In a small pan, saute mushrooms and shallots for 5-10 minutes in 3 tablespoons of butter. When shallots are cooked, add garlic and cook until fragrant. Set aside.In a medium pot over medium to medium-low heat, create a roux by melting butter and adding flour. For more flavor, brown the butter first. Be sure to cook the flour completely but not burn.
Add cream and milk slowly, whisking while adding so as to thicken the mixture.
Add salt, pepper, shallot mixture, and thyme. Reduce to low heat and cook until thickened, while stirring off and on. This will take about 30 minutes.
Add stock 1/2 cup at a time to loosen and create the soup until your desired texture. You may not need the full two cups.
Reheating frozen soup is easy. Let the bag of frozen soup thaw in the fridge overnight. Pour the soup into a pot and heat on low, stirring occasionally.