Cream of Mushroom Soup
Pat Tyler

(Comfort Food, soup, mushrooms, cream )

Cream of Mushroom Soup
Cream of Mushroom Soup

Yield: 4 servings


¼ C unsalted butter
2 lb mushrooms, sliced
1 pinch Kosher salt
1 onion, diced
1½ Tbsp flour
½ tsp dried thyme
2 tsp minced garlic
4 C chicken stock
1 C water
1 C heavy cream
1 pinch Kosher salt and freshly ground black pepper


  1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  2. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Add thyme and garlic. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour.
  3. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  4. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices.