Cream of Mushroom Soup

Cream of Mushroom Soup

Cream of mushroom soup is a creamy soup made with mushrooms, cream, milk, and stock. It can also contain onions, garlic, thyme, and bay leaves.

Cream of Mushroom Soup

Ingredients

• ¾ cup butter

• 1 small onion, diced

• 1 Tablespoon fresh minced garlic

• 1 pound sliced white mushrooms

• 1 Tablespoon dried thyme

• ½ cup sweet Marsala wine

• ½ cup flour

• 4 cups chicken broth

• 1 cup heavy cream

• Salt and pepper to taste

Method

1. In a large pot or Dutch oven over medium heat, melt the butter and add the onions; cook until the onions are soft and translucent.

2. Add the garlic and thyme, stir well to perfume the aromatics, and then add the mushrooms. Cook the mushrooms until they release their liquid and reduce, becoming soft.

3. Turn the heat up to medium-high, stir in the Marsala, and cook for 3-4 minutes.

4. Lower the heat back to medium, and then add the flour to the mushroom mixture to form a roux. Continue to cook until the roux no longer sticks to the pan.

5. Add the chicken stock and bring to a slow boil, stirring gently to blend in the roux, being careful not to let it burn.

6. When the soup has thickened, reduce the heat, add the heavy cream, and stir until well combined. Simmer for 10 minutes.

Garlic Butter Seasoning

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