Homemade Cream of Mushroom Soup
- Homemade Cream of Mushroom Soup
- Recipe
- Ingredients
- Instructions
The creamiest mushroom soup that tastes just like the canned stuff – except it’s so much healthier, creamier and tastier!
Homemade cream of mushroom soup has been on my bucket list for years. And I honestly don’t know why it took me so long to make it because this is one of the easiest soups I have ever made. Plus, it tastes a million times better than the canned stuff!
The hardest part about this is probably the slicing of the mushrooms – that’s it! Once that’s done, it’s smooth sailing and everything gets thrown into the pot. Done and done. And if you’re not the biggest wine person, you can also reduce the amount of wine and add more chicken broth as needed.
So there you have it – the creamiest of mushroom soups that tastes just like the canned stuff – except it’s so much healthier, creamier and tastier. Plus, this can be made in 30 minutes or less – you can’t beat that!
Recipe
Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
Instructions
1. 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.
2. 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.
3. 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 is too thin, add more cornstarch as needed until desired consistency is reached.
4. Serve immediately.
