This homemade cream of mushroom soup can be made with button mushrooms, or add other delicious varieties like shiitake or cremini for a more intense mushroom flavor. Experiment to find your favorite flavor combination!
Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::6
Ingredients
5 cups sliced fresh mushrooms
1 ½ cups chicken stock
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half or heavy cream
1 tablespoon sherry
Directions
Gather all ingredients.
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Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
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Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
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Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
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Bring soup to a boil and cook, stirring constantly, until thickened.
Stir in sherry. Taste and season with more salt and pepper if needed.
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Enjoy!
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