Mushroom Soup Recipe

Written by John fenster

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1 lb button mushrooms, sliced 3 tablespoons butter 1 small onion, diced 3 cloves garlic, minced 4 cups vegetable or chicken broth 2 teaspoons thyme 1 bay leaf 1/4 cup all-purpose flour 1 cup heavy cream 1/2 cup milk Salt and pepper to taste

Ingredients

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In a large skillet, melt the butter over medium-high heat. Add mushrooms and cook for 5-7 minutes until they release their juices and brown.

Instructions

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In the same skillet, sauté onion and garlic for 2-3 minutes. Sprinkle with flour and stir constantly for 1 minute.

2

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Gradually stir in the broth, scraping any browned bits off the bottom. Add thyme, bay leaf, mushrooms, heavy cream, and milk.

3

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Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, until thickened slightly.

4

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Remove bay leaf. Use an immersion blender to puree the soup to your desired consistency.

5

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Season with salt and pepper. Add more milk or cream if too thick.

6

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Serve hot, garnished with parsley, croutons or toasted bread crumbs if desired.

7

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