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best Cream of Mushroom
best Cream of Mushroom

best Cream of Mushroom
Introduction: In the cozy kitchen of a rustic countryside cottage, Grandma Margaret wielded her trusted wooden spoon, ready to whip up her signature dish: Cream of Mushroom Soup. With a medley of earthy mushrooms, rich cream, and aromatic…
best Cream of Mushroom
Source
Ingredients:
1
Servings
  • 1
    lb
     fresh mushrooms, sliced
  • 2
    tbsp
     butter
  • 1
    item
     onion, finely chopped
  • 2
    clove
     garlic, minced
  • 960
    ml
     chicken or vegetable broth
  • 240
    ml
     heavy cream
  • 2
    tbsp
     all-purpose flour (optional, for thickening)
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh thyme or parsley for garnish
best Cream of Mushroom
Instructions:
  1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
  2. Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown.
  3. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes to allow the flavors to meld.
  4. If desired, mix the flour with a little water to create a slurry, then stir it into the soup to thicken. Allow the soup to simmer for a few more minutes until slightly thickened.
  5. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
  6. Ladle the creamy mushroom soup into bowls and garnish with fresh thyme or parsley before serving.
  • 1
    lb
     fresh mushrooms, sliced
  • 2
    tbsp
     butter
  • 1
    item
     onion, finely chopped
  • 2
    clove
     garlic, minced
  • 960
    ml
     chicken or vegetable broth
  • 240
    ml
     heavy cream
  • 2
    tbsp
     all-purpose flour (optional, for thickening)
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh thyme or parsley for garnish
1
Servings
0

In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.

Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown.

Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes to allow the flavors to meld.

If desired, mix the flour with a little water to create a slurry, then stir it into the soup to thicken. Allow the soup to simmer for a few more minutes until slightly thickened.

Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.

Ladle the creamy mushroom soup into bowls and garnish with fresh thyme or parsley before serving.

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