Homemade Cream Of Mushroom Soup Recipe

Name: Homemade Cream Of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh shiitake mushrooms; 1/2 pound baby portobello mushrooms; 1 medium onion, chopped; 1 medium carrot, chopped; 1 tablespoon olive oil; 1 tablespoon plus 1/2 cup butter, divided; 5 cups water; 1 fresh thyme sprig; 1-1/4 teaspoons salt, divided; 3/4 teaspoon coarsely ground pepper, divided; 2 cups chopped leeks (white portion only); 1/4 cup all-purpose flour; 1 cup white wine or chicken broth; 1 teaspoon minced fresh thyme; 1 cup heavy whipping cream; 1 cup half-and-half cream; 1/2 cup minced fresh parsley

Servings: persons

1/2 pound fresh shiitake mushrooms
1/2 pound baby portobello mushrooms
1 medium onion, chopped
1 medium carrot, chopped
1 tablespoon olive oil
1 tablespoon plus 1/2 cup butter, divided
5 cups water
1 fresh thyme sprig
1-1/4 teaspoons salt, divided
3/4 teaspoon coarsely ground pepper, divided
2 cups chopped leeks (white portion only)
1/4 cup all-purpose flour
1 cup white wine or chicken broth
1 teaspoon minced fresh thyme
1 cup heavy whipping cream
1 cup half-and-half cream
1/2 cup minced fresh parsley

1
Remove mushroom stems and coarsely chop. Slice mushroom caps into 1/4-in. slices. Set aside mushrooms.
2
In a large saucepan, cook the onion, carrot and mushroom stems in oil and 1 tablespoon butter over medium heat until tender. Stir in the water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain broth, discarding vegetables and seasonings. Set aside 4-1/2 cups broth.
3
In a Dutch oven, cook leeks in remaining butter over low heat for 25-30 minutes or just until leeks begin to brown, stirring occasionally. Stir in mushroom caps; cook 10 minutes longer or until tender.
4
Stir in flour until blended; gradually add wine. Stir in the thyme, remaining salt and pepper and reserved mushroom broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the creams and parsley; heat through (do not boil).

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 pound fresh shiitake mushrooms, 1/2 pound baby portobello mushrooms, 1 medium onion, chopped, 1 medium carrot, chopped, and more.

Yes, Homemade Cream Of Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Cream Of Mushroom Soup

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