The Classics: Cream of Mushroom Soup

• Produce

  • 8 oz Mushrooms
  • 1/2 cup Yellow onions

• Canned Goods

  • 3 cups Chicken stock/broth

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Salt

• Dairy

  • 3 tbsp Butter, unsalted

• Other

  • 1/2 cup (125ml heavy (35% whipping cream (if using a lighter cream, mix with a couple teaspoons of cornstarch before adding to soup
  • 1 tsp Fresh thyme leaves or 1/4 tsp. dried thyme (less if your thyme is powdered

Found on seasonsandsuppers.ca

Description

Directions

• In a large saucepan, melt 1 Tbsp. of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the mushrooms, thyme, salt, and pepper and the second 1 Tbsp. of butter. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Add the last 1 Tbsp. of butter and stir to melt. Add the flour and cook, stirring constantly for about 30 seconds to a minute. Add the stock and stir while returning the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 10 minutes.
• *At this point, if you like a thicker soup, you can remove a few of the mushrooms with a bit of soup to puree and return to the pot or simply pulse a few seconds with an immersion blender. Neither is necessary if youd rather leave it with all whole mushroom pieces.
• Add the cream and cook for a further minute or two to heat. Taste and adjust seasoning, as necessary. Enjoy!

Nutrition