Cream of Mushroom Soup

Chloe Zohar
Chloe Zohar @NYfoodieGIRL87

This is a recipe originally came from Jen Phanomrat's Just Eat Life, but I adapted it a bit with a few more aromatic ingredients.

Read more
Edit recipe
See report
Share

Ingredients

45 minutes
6 servings
  1. 1/4 cupbutter
  2. 2small or 1 large shallots OR 1 small onion
  3. 4 clovesminced garlic
  4. 1 1/2 lbsassorted mushrooms
  5. 1/4heaping cup flour
  6. 1 tbspfresh or 1 tsp dried thyme
  7. 1/2 cupdry white wine
  8. 1 qtmushroom stock or vegetable broth
  9. 1 cuplight cream or half and half
  10. to taste Salt and black and/or white pepper

Cooking Instructions

45 minutes
  1. 1

    In a soup pot melt the butter over medium-high heat.

  2. 2

    Add the shallots (or onion) and garlic, add a healthy pinch of kosher salt and sweat until fragrant.

  3. 3

    Add mushrooms, thyme and another pinch of salt. Cook the mushrooms until they let off most of the liquid.

  4. 4

    Add the flour and stir until the ingredients look gummy, add wine to deglaze.

  5. 5

    After the wine has loosened the flour add the stock or broth, season to taste and stir to combine. Bring to a gentle boil then simmer for 20 to 45 minutes.

  6. 6

    Add cream taste for seasoning then serve and enjoy.

Reactions

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan

Comments

Written by

Chloe Zohar
Chloe Zohar @NYfoodieGIRL87
on

Similar Recipes