Side Pannel
Homemade Cream of Mushroom Soup.
- Prep Time: 10 minutes
- Cooking Time: 20-minutes
- Serves: 6- servings
Homemade Cream of Mushroom Soup.
- Recipe Submitted by Cornbread on 11/26/2014
Category: Dinner Party, Main Dish, Soups, Mashrooms
Ingredients List
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 1/2 pounds cremini mushrooms, thinly sliced
- 1 onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 cup red wine
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 2 tablespoons cornstarch
Directions
1.Melt butter in a large stockpot or Dutch oven over medium heat.
2. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
3. Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme.
4. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
5. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
2. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
3. Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme.
4. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
5. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
Tweet