A rainy day, gloomy, and I really wanted soup, so I made Rainy Day Mushroom Soup! Nothing in the refrigerator except some mushrooms left over from a previous recipe. Quick and delicious, a fresh homemade mushroom soup. Nothing like what comes from a can!
Ingredients
- 3 tbsp unsalted butter separated
- 1/2 medium onion chopped
- 8-10 large cremini mushrooms
- 1-2 tspn dried thyme or 4-5 sprigs fresh with leaves stripped from the stems
- 1 tspn kosher salt
- 1 tspn freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 carton chicken broth 32 oz or 900 ml
- 1/2 cup heavy cream
Instructions
- Gather all ingredients before starting recipe
- Peel and chop 1/2 of a medium sized onion
- Slice 8-10 medium to large cremini mushrooms
- Melt 1 tablespoon of butter in a medium stock pot over medium heat
- Add chopped onions and sauté until the onions become soft, about 5 minutes
- Add thyme, salt, pepper, the second tablespoon of butter and the sliced mushrooms to onions and stir to combine. Sauté until the juices have all but evaporated and the mushrooms are beginning to brown, another 5-7 minutes.
- Add the final tablespoon of butter, melt and then add 1/4 cup of flour. Stir to coat the mushrooms completely. Add chicken stock, and stir to combine. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
- Add one half cup of heavy cream, taste and adjust seasoning if needed.
Author Notes
Substitute olive oil for butter, vegetable broth for chicken broth and coconut milk for cream and you will have a beautiful vegetarian mushroom soup!
