Description
A rich and creamy Cream of Mushroom Soup made with sautéed baby Bella mushrooms, fresh herbs, and a blend of chicken broth and heavy cream for a comforting and flavorful meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 1 small diced onion
- 1 pound sliced baby Bella mushrooms
- ¼ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon fresh thyme
- 3 cloves minced garlic
- Salt and pepper to taste
- 4 cups chicken broth
- 1 cup heavy cream
Instructions
- Sauté vegetables: In a large pot, melt 1 tablespoon butter over medium-high heat. Add the diced onion and sliced baby Bella mushrooms and cook until tender, about 5-7 minutes.
- Add seasonings and flour: Whisk in ¼ cup all-purpose flour, 1 teaspoon Italian seasoning, 1 teaspoon fresh thyme, 3 cloves minced garlic, and salt and pepper. Stir continuously until all ingredients are evenly coated and fragrant.
- Add broth and simmer: Pour in 4 cups chicken broth and bring the mixture to a simmer over medium-high heat. Cook for 5-7 minutes, stirring occasionally to prevent sticking.
- Add cream and finish simmering: Stir in 1 cup heavy cream and let the soup simmer for an additional 3-5 minutes to thicken and meld flavors.
- Serve: Remove from heat and serve warm. Optionally, blend the soup for a smoother texture using a blender or immersion blender.
Notes
- For a smoother texture, use a blender or immersion blender to puree the soup.
- Substitute chicken broth with vegetable broth for a vegetarian version, and replace heavy cream with coconut milk to keep it dairy-free.
- Adjust seasoning with salt and pepper according to taste.
- Fresh thyme can be substituted with dried thyme if fresh is unavailable (use 1/3 of the amount).
- To make the soup richer, add a splash of white wine when sautéing the mushrooms.
