Homemade Cream of Mushroom Soup
- Serves:
- 4
- Preparation:
-
5 minute(s)
- Cooking:
-
20 minute(s)
-
In a large sauce pot melt the butter over high heat, about 1 minute.
-
Add the onions and cook until translucent, about 5 minutes.
-
Add the mushrooms and garlic and cook until fragrant, soft, and browned, about 10 minutes.
-
Next add the thyme and vegetable stock. Pour the mixture into a blender.
-
Blend on high until very smooth and no chunks remain.
-
Pour back into the pan and add the cream.
-
Season with salt and pepper and garnish with parsley.
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped small
- 1 pound white mushrooms, chopped small
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, finely chopped
- 2 quarts vegetable stock
- 2 cups heavy cream
- salt and pepper, to taste
- parsley, to garnish