Creamy mushroom soup
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Soup
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 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
Instructions
  1. Wipe the mushrooms with paper towel and trim the stems. Slice 6-8 of the mushrooms and set them aside. Chop the remaining mushrooms.
  2. 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.
  3. While the soup simmers, melt remaining butter in a saute pan. Add the sliced mushrooms and cook until golden and tender. Set aside.
  4. 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.
Recipe by white plate blank slate at https://whiteplateblankslate.com/creamy-mushroom-soup/