Homemade Cream of Mushroom Soup
Skip the can for this 20 minute creamy mushroom soup!
Servings 8 cups
Ingredients
- 4 tablespoons butter 1 stick
- 1/2 cup chopped onion
- 1 teaspoon worcestershire sauce
- 1 tablespoon fresh thyme finely chopped
- 1 cup diced potatoes
- 4 cups veggie broth
- 1 cup half & half
- 3 tablespoons flour
- salt & pepper to taste
- 1 8oz package bella mushrooms bella mushrooms work great for blending, for servings as a soup try a blend of portobello, shiitake, and bella.
Instructions
- Saute mushrooms, potatoes, and onion in the butter, worcestershire sauce, and thyme until sweating (about 5 minutes.)
- Add veggie broth.
- Bring to boil. Turn down to simmer.
- Simmer for 15 minutes or until the potatoes are soft.
- Season with salt and pepper.
- In a small bowl mix flour and half and half together.
- Bring soup to low boil, beat in the flour and half and half mixture.
- Let thicken for a few minutes then remove from heat.
- Serve.
- If using in place of canned mushroom soup, use an immersion blender, food processor, or blender to blend the soup to a creamy texture. Leave bits of mushroom, if preferred.
Notes
If you have an immersion blender I would recommend giving this soup a good blend. Blending this recipe into a bisque is delicious and brings the mushroom flavor out even more!