Cream of Mushroom Soup


  • 3 tablespoons butter
  • 1 pound sliced fresh mushrooms (your choice, portobello recommended)
  • 1 small onion, diced
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon thyme
  • 1 clove garlic, minced
  • 2 cups chicken broth
  • 1/2 cup water
  • 1/2 cup heavy whipping cream or whole milk
  • Salt and pepper to taste

Cooking Instructions

  1. Melt butter in a 2 quart saucepan on medium-high heat, sauté mushrooms with a pinch of salt until they release their juices. Reduce heat to low and cook until browned, then add onions and cook until soft and translucent - about 10 minutes.
  2. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Add dried thyme and garlic, then add chicken stock and water and bring to a simmer. Cook on low for 45 minutes.
  3. Transfer soup to a blender and puree in small batches or use a hand blender to puree to desired consistency, leaving some of the mushrooms intact.
  4. Return soup to pot (if using blender) and stir in cream. Season with salt and black pepper.