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Homemade Cream of Mushroom Soup Recipe

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This recipe for Homemade Cream of Mushroom Soup, by , is from Cindy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Davenport

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cups 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:
Directions:
Melt butter in a large stockpot or Dutch oven over medium heat. 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.

Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in the chicken broth, heavy cream and thyme.

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. If the soup os too thin, add more corn starch as needed until desired consistency is reached.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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