Incredibly creamy and very flavorful, this earthy cream of mushroom soup is enhanced with butter, garlic, thyme and a bit of nutmeg. Mushrooms could use a little more love. Why? They are versatile and are considered to be very healthy. These low-calorie funghi also contain lots of fiber and are an important source of key vitamins and minerals.
Cream of Mushroom Soup
Serves 4
- 4 tbsp Butter
- 1 Onion, diced (about 1 1/2 cups)
- 2 lbs Mushrooms, ends trimmed and thinly sliced
- 4 Garlic cloves about 2 tsp
- 1/3 cup Dry white wine
- 1 tbsp Fresh thyme, minced
- 1/2 tsp Nutmeg
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dijon mustard
- 1 tsp Salt
- 1/2 tsp Pepper
- 4 cups Chicken stock
- 1 cup Heavy cream
- 2 tbsp Cornstarch (optional)
- To garnish: Flat leaf parsley, minced OR….. / Sliced mushrooms/ sage/ nutmeg/ pepper
- Melt the butter in a large soup pot set over medium heat.
- Add the onions and sauté for 5 minutes. Add the mushrooms and garlic, sauté for 7 minutes longer. (Remove a few of the mushrooms and set aside for garnish)
- Add the white wine, thyme, nutmeg, garlic powder, onion powder, mustard, salt, pepper and chicken stock. Bring to a boil then turn the heat to low and simmer for 5 minutes.
- Blend the soup in a blender. For a thicker soup blend ½ of the mushroom broth mixture until smooth and add it back into the pot, leaving 1/2 of the mushrooms still in the soup. For a silky smooth soup blend all of the mushroom broth mixture in a blender until smooth.
- Add the heavy cream. (optional)
- For a thicker soup mix 2 tablespoons cornstarch with 2 tbsp of water in a small bowl. Add cornstarch slurry at the same time as the cream. Stir over medium heat until thickened.
- Garnish.
Adapted from: Modern Proper
