Name: Homemade Cream of Mushroom Soup
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: 1/2 pound fresh shiitake mushrooms -; 1/2 pound baby portobello mushrooms -; 1 medium onion, chopped -; 1 medium carrot, chopped -; 1 tablespoon olive oil -; 1 tablespoon plus 1/2 cup butter, divided -; 5 cups water -; 1 fresh thyme sprig -; 1-1/4 teaspoons salt, divided -; 3/4 teaspoon coarsely ground pepper, divided -; 2 cups chopped leeks (white portion only) -; 1/4 cup all-purpose flour -; 1 cup white wine or chicken broth -; 1 teaspoon minced fresh thyme -; 1 cup heavy whipping cream -; 1 cup half-and-half cream -; 1/2 cup minced fresh parsley -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Homemade Cream of Mushroom Soup

1. 1/2 pound fresh shiitake mushrooms -

2. 1/2 pound baby portobello mushrooms -

3. 1 medium onion, chopped -

4. 1 medium carrot, chopped -

5. 1 tablespoon olive oil -

6. 1 tablespoon plus 1/2 cup butter, divided -

7. 5 cups water -

8. 1 fresh thyme sprig -

9. 1-1/4 teaspoons salt, divided -

10. 3/4 teaspoon coarsely ground pepper, divided -

11. 2 cups chopped leeks (white portion only) -

12. 1/4 cup all-purpose flour -

13. 1 cup white wine or chicken broth -

14. 1 teaspoon minced fresh thyme -

15. 1 cup heavy whipping cream -

16. 1 cup half-and-half cream -

17. 1/2 cup minced fresh parsley -

How to cook deliciously - Homemade Cream of Mushroom Soup

1. Stage

Remove mushroom stems and coarsely chop. Slice mushroom caps into 1/4-in. slices. Set aside mushrooms.

2. Stage

In a large saucepan, cook the onion, carrot and mushroom stems in oil and 1 tablespoon butter over medium heat until tender. Stir in the water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain broth, discarding vegetables and seasonings. Set aside 4-1/2 cups broth.

3. Stage

In a Dutch oven, cook leeks in remaining butter over low heat for 25-30 minutes or just until leeks begin to brown, stirring occasionally. Stir in mushroom caps; cook 10 minutes longer or until tender.

4. Stage

Stir in flour until blended; gradually add wine. Stir in the thyme, remaining salt and pepper and reserved mushroom broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the creams and parsley; heat through (do not boil).