Roasted Garlic Cream Of Mushroom Soup With Thyme

Name: Roasted Garlic Cream Of Mushroom Soup With Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 1/2 cup all-purpose flour; 4 tablespoons dry onion flakes (or 1 small fresh onion, chopped finely); 4 tablespoons granulated garlic (or 1 clove garlic, minced); 1 tablespoon dried parsley; 1/2 teaspoon white pepper; 2 teaspoons dried thyme; 8 cremini mushrooms (medium sized); 9 white mushrooms (medium sized); 1 1/2 cups chicken broth; 8 8 ounces half-and-half or 8 ounces whole milk

Servings: persons

6 tablespoons butter
1/2 cup all-purpose flour
4 tablespoons dry onion flakes (or 1 small fresh onion, chopped finely)
4 tablespoons granulated garlic (or 1 clove garlic, minced)
1 tablespoon dried parsley
1/2 teaspoon white pepper
2 teaspoons dried thyme
8 cremini mushrooms (medium sized)
9 white mushrooms (medium sized)
1 1/2 cups chicken broth
8 8 ounces half-and-half or 8 ounces whole milk

1
Prep:
2
Chop 4 Crimini mushrooms and 4 White mushrooms finely and set aside.
3
Slice remaining White and Crimini mushrooms and reserve in separate bowl.
4
Directions:
5
In a 5-quart pot, melt butter on med-high heat until slightly browned, 1-2 minutes - this will happen fairly quickly so be careful to watch it; turn heat down to medium.
6
Gradually whisk in all-purpose flour - mixture will be bubbly.
7
Stir in dried onion, granulated garlic, parsley and white pepper to rue and stir constantly for 2 minutes until onion and garlic are fragrant and slightly browned; mixture will seem on the dry side.
8
Slightly lower your heat to Medium-Low and add contents of chopped mushrooms and mix thoroughly for 1 minute.
9
Add your chicken stock to the mushroom mixture and bring heat up to Medium, stirring occasionally so your mixture doesn't stick to the bottom.
10
Cook for 5 minutes to thicken.
11
Add in the dried Thyme and mix thoroughly.
12
Add your whipping cream, half-and-half or whole milk and whisk together. This will thin out your mixture a bit and make for a smooth consistency.
13
Heat your mixture for 2 minutes.
14
Add your sliced mushrooms and stir, until bubbly.
15
Turn heat to Medium-Low and simmer for an additional 5 minutes, stirring occasionally.
16
Remove from heat. You soup will thicken as it stands.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 tablespoons butter, 1/2 cup all-purpose flour, 4 tablespoons dry onion flakes (or 1 small fresh onion, chopped finely), 4 tablespoons granulated garlic (or 1 clove garlic, minced), and more.

Yes, Roasted Garlic Cream Of Mushroom Soup With Thyme 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.

That's it — enjoy your meal!