Ingredients
Scale
- 1 pound mixed mushrooms (cremini, button, and shiitake), sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp fresh thyme (or 1 tsp dried thyme), chopped
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
Instructions
- Slice mushrooms, dice onion, and mince garlic. Chop fresh thyme if using.
- In a large pot, heat butter over medium-high heat. Add mushrooms and cook until browned, about 8-10 minutes. Remove a few mushroom slices for garnish if desired.
- Add diced onion to the pot and cook until softened, about 5 minutes. Add minced garlic and chopped thyme, cooking for 1-2 minutes.
- Stir in flour and cook for 2 minutes. Gradually add broth, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender to puree soup until smooth. Alternatively, blend in batches in a blender and return to pot.
- Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
- Ladle into bowls and garnish with reserved mushroom slices and a sprig of thyme. Enjoy your Homemade Cream of Mushroom Soup!