Cream of Mushroom Soup
Warm up with a bowl of soup! This Cream of Mushroom Soup is packed with flavor - it's the perfect comfort food for a cold winter day!
Servings: 4 servings
Calories: 362kcal
Ingredients
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 large yellow onion diced
- 2 tsp minced garlic
- 1½ pounds cremini mushrooms sliced
- 1 tsp dried thyme
- ½ cup sherry or Marsala wine
- 6 Tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp cornstarch
- 1 cup half-and-half
- {Optional} chopped fresh parsley for garnishing
Instructions
- Using a large stockpot or Dutch oven, add butter and olive oil; place over medium-high heat.
- Once butter has melted, add onion and sauté, stirring occasionally, for 2-3 minutes.
- Add garlic, stir and continue sautéing for 1-2 minutes.
- Add mushrooms and thyme; stir until well combined. Sauté, stirring occasionally, for 4-5 minutes.
- Remove 1 cup of cooked mushrooms and set aside.
- Add sherry; stir until well combined. Continue sautéing, stirring occasionally, for 2-3 minutes.
- Add flour; stir until well combined. Continue sautéing, stirring occasionally, for 2-3 minutes.
- Add chicken broth; stir until well combined. Bring mixture to a boil, stirring occasionally.
- Once boiling, reduce heat to medium-low. Add salt and pepper; let simmer for 15 minutes.
- Using an immersion blender, puree soup until smooth.
- Using a small bowl, whisk cornstarch with 3 Tbsp of water. Add cornstarch mixture and half-and-half; stir until well combined. Increase heat and continue cooking for 2-3 more minutes, or until soup has begun to simmer.
- Remove from heat and stir in reserved cooked mushrooms (from above).
- {Optional} Garnish with chopped fresh parsley before serving.
Nutrition
Calories: 362kcal | Carbohydrates: 29g | Protein: 12g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 692mg | Potassium: 1117mg | Fiber: 2g | Sugar: 5g | Vitamin A: 392IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 2mg
