Homemade Cream of Mushroom Soup
Skip the can for this 20 minute creamy mushroom soup!
half & half
salt & pepper to taste
package bella mushrooms
bella mushrooms work great for blending, for servings as a soup try a blend of portobello, shiitake, and bella.
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.
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.
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!