Cream of Mushroom Soup
I live for soups throughout fall and winter; and cream of mushroom soup is right up my ally! This creamy, earthy, silky soup is very easy to make. Make this and have restaurant style soup in the comfort of your home in no time.
Ingredients
- 2 tbsp Light Olive Oil
- 2 Cloved Minced Garlic
- 1 cup Yellow Onion (finely chopped)
- 200 g Mushrooms (sliced)
- 1 tsp Salt
- 1 tsp Ground black pepper
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 3 1/2 cup Vegetable broth
- 1/8 tsp Ground Nutmeg
- 1 & 1/2 tsp Dried thyme
- ¼ cup Cream
Instructions
- Heat 2 tbsp light Olive Oil and 2 cloves of minced garlic in a large pot.
- Once the oil is hot, add 2 cups of chopped yellow onion. Sauté them over medium heat until they turn golden brown.
- Add 200g sliced mushrooms, 1 tsp salt, 1 tsp ground black pepper and sauté them. Once the mushrooms sweat, add 3 tbsp butter and 3 tbsp all purpose flour. Whisk continuously until the rawness of the flour is gone.
- Little by little add 3 & ½ cups of vegetable broth while stirring continuously.
- Add 1/8th tsp ground nutmeg and 1 ½ tsp dried thyme leaves. Give it a mix and bring the soup to a boil.
- Transfer half of the soup into another bowl and purée it using an immersion blender. Put it back into the pot.
- Now stir in ¼ cup of heavy cream. Serve immediately!