Cream of Mushroom Soup
 
 
Modified from a recipe by Elise Bauer on Simply Recipes – I modified based on what I had in the kitchen tonight, but it was really yummy so wanted to document exactly what I did
Author:
Recipe type: Main Dish, Soup
Ingredients
  • 1 pound regular white mushrooms, cleaned, quartered or sliced (2/3 of my mushrooms were white, ⅓ were mini portobello)
  • 1 tablespoon lemon juice
  • 1tablespoon butter
  • 2 finely chopped shallots (the recipe only called for 2 TBSP”¦I misread it, but the flavor was actually really lovely with two whole shallots, so there you go!)
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme (I only had about ¼ tsp of thyme left in my shaker, but the soup still tasted great!)
  • ½ bay leaf
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 2 cups heavy cream
  • 1½ cups chicken broth
  • 4 tsp Wondra (or flour could work) dissolved in 2 Tbsp water
Instructions
  1. Coarsely chop mushrooms and lemon juice in a food processor.
  2. Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
  3. Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
  4. Add flour slurry and simmer for 10 minutes, stirring constantly.
Recipe by This Week for Dinner at https://thisweekfordinner.com/cream-of-mushroom-soup/