Creamy, rich and comforting, this mushroom soup combines a few simple ingredients into an amazing soup that will warm you up on a cold winter day.
I’m a soup junkie. I love all kinds of soup, especially in winter. It warms you right up. Let’s ignore for a minute that this particular winter has been ridiculously warm out… I’m still making (and eating) lots of soup. My husband loves to take a cup with his lunch and for me, most days, the soup is lunch. Easy to heat up in between conference calls. My girls are starting to like soup – Eclair loves chicken noodle and both of them devour my corn chowder.
This mushroom soup is easy – if you’re really pressed for time, you can leave out the sauteed mushrooms, but they are totally worth the extra minutes because they add some texture to this rich, creamy soup. I used white, cremini and portabello mushrooms, but you can use other varieties as well.
- 2 lbs. mixed mushrooms (white, portobello, cremini, etc.)
- 1 medium yellow onion, finely chopped
- 8 Tbsp. butter, divided
- 4 cups mushroom or chicken stock
- Pinch of dried thyme
- 1 bay leaf
- ¼ cup flour
- 1 cup dry white wine
- 1 cup half-and-half
- 1 cup milk
- Wipe the mushrooms with paper towel and trim the stems. Slice 6-8 of the mushrooms and set them aside. Chop the remaining mushrooms.
- In a medium pot, heat 6 tablespoons of the butter. Add the onion, season with a little salt and saute until softened. Add the chopped mushrooms and saute until tender. Stir in the flour and cook for 1 minute. Add the white wine and stir for another minute. Pour in the stock, thyme and bay leaf. Season with salt and pepper and bring to a boil. Reduce the heat and simmer for 10 minutes.
- While the soup simmers, melt remaining butter in a saute pan. Add the sliced mushrooms and cook until golden and tender. Set aside.
- Discard the bay leaf. Use a stick blender to puree the soup, then stir in the half-and-half, milk and reserved mushrooms. Season with more salt and pepper, if needed.
This soup is delicious and so quick and easy to make. It puts the canned stuff to shame.