I’ll get so fixated on one food and not be able to shake it until I have it. Like this cream of mushroom soup – I was OBSESSED with mastering my own recipe. Oddly enough I’d never made it before – just canned stuff or from a restaurant.
This recipe is SO easy, and so so so delicious. If you like chunky mushroom soup, just puree half the recipe… or more, or less. Whatever! You can totally puree the whole thing too.
You really should use cream, or at least half and half, to make this soup really decadent. But it totally works with milk too – just a little thinner and less rich.
- 5 cups sliced fresh mushrooms
- 1 1/2 cups chicken broth
- 1/2 cup chopped onion
- 1/8 tsp dried thyme
- 3 tbsps butter
- 3 tbsps all-purpose flour
- Salt & pepper, to taste
- 1 cup milk or cream
- In a big pot, cook mushrooms in the broth with onion and thyme until tender. Puree this mixture, leaving some chunks if desired. Set aside. In the same saucepan, melt the butter and whisk in the flour until smooth. Add the milk and mushroom puree. Bring soup to a boil, stirring often, until thickened a little. Season with salt & pepper.