Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 small onion (finely diced); ½ teaspoon dried thyme leaves; 3 tablespoons butter; 12 ounces mushrooms (brown or white, sliced); 1 clove garlic; 2 tablespoons all-purpose flour; ½ cup white wine; 3 cups chicken broth; 1 bay leaf; 1 cup heavy whipping cream

This recipe is great on its own or served over your favorite entree! Try it in your next tuna casserole or served over baked pork chops! 

⏱️ 50 min 🔪 Prep: 15 min 🔥 Cook: 35 min 📊 Medium ⭐ 5.0 (27) 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

4 servings

1 small onion (finely diced)
½ teaspoon dried thyme leaves
3 tablespoons butter
12 ounces mushrooms (brown or white, sliced)
1 clove garlic
2 tablespoons all-purpose flour
½ cup white wine
3 cups chicken broth
1 bay leaf
1 cup heavy whipping cream

Steps

Cook onion & thyme in butter 3 minutes or until slightly soft. Add sliced mushrooms and cook until juices are released, about 5 minutes. Stir in garlic and cook 1 minute more.
Cook mushrooms 2 minutes while stirring. Add white wine and allow to cook down until almost evaporated (about 4-5 minutes).
Sprinkle flour over mushrooms and stir. Add chicken broth a little at a time until smooth. Add bay leaf and bring to a boil. Reduce heat and simmer 20 minutes uncovered.
Discard bay leaf. Remove about ½ cup of mushrooms and finely chop (or blend with a little bit of liquid if preferred). Return to the soup with heavy cream.
Simmer 3 minutes more and serve.