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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Homemade Cream of Mushroom Soup Recipe

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This recipe for Homemade Cream of Mushroom Soup is from Cindy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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