Homemade Cream of Mushroom Soup

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Damn Delicious

Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(14)

Ingredients

6 servings

¼ cup unsalted butter
3 cloves garlic, minced
1 ½ pounds cremini mushrooms, thinly sliced
1 onion, diced
Kosher salt and freshly ground black pepper, to taste
1 cup red wine
4 cups chicken broth
1 cup heavy cream
½ teaspoon dried thyme
2 tablespoons cornstarch

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Preparation

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Step 1

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.

Step 2

Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme.

Step 3

In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.

Step 4

Serve immediately.

Chef’s notes

The hardest part about this is probably the slicing of the mushrooms – that’s it! Once that’s done, it’s smooth sailing and everything gets thrown into the pot. Done and done. And if you’re not the biggest wine person, you can also reduce the amount of wine and add more chicken broth as needed.

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Homemade Cream of Mushroom Soup

Ingredients

Preparation

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Chef’s notes

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