Homemade Cream of Mushroom Soup
Skip the canned soup and make this creamy Homemade Cream of Mushroom Soup with tender mushrooms, savory herbs, and a rich, velvety broth.
Servings: 6
Calories: 188
Equipment
Ingredients
- 4 Tablespoons butter
- 1 pound mushrooms
- ½ cup chopped onion
- ⅛ teaspoon dried thyme
- 2 cloves garlic minced
- ¼ teaspoon pepper
- 1 teaspoon salt
- 4 cups chicken broth
- 1 cup half and half
- ¼ cup flour
- 1 Tablespoon freshly chopped parsley
Instructions
- Saute onion in 1 Tablespoon butter
- Add ¼ pound mushrooms and saute until golden edges. Remove.
- Add 1 Tablespoon butter, heat, then add ¼ pound mushrooms. Saute until golden and remove.
- Continue cooking in batches until all mushrooms and butter are used.
- Add cooked mushrooms and onions back to the hot pot. Stir in garlic, cook for 1 minutes.
- Mix in flour, thyme, salt, and pepper then cook for 1 minute.
- Turn heat off and slowly add 1 cup chicken broth, stirring continually to avoid any lumps. Continue to add remaining broth. Bring to a boil over medium high heat, then turn heat to low and simmer for about 15 minutes.
- Add half and half to pot, and continue to heat until thickened to your desired consistency.
- Add fresh parsley and serve.
Nutrition
Calories: 188 | Carbohydrates: 12g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 524mg | Potassium: 462mg | Fiber: 1g | Sugar: 4g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg