Cream of Mushroom Soup

Prep Time:

5 minutes

Cook Time:

15 minutes

Serves:

This is a very easy and healthier alternative to the canned version of the soup. Baby bella mushrooms add more earthy flavor, but white button mushrooms also work well for this recipe. This yield about the equivalent of 2 (10.5-oz) cans of soup.

Ingredients

1 lb mushrooms, washed and sliced
3 cloves garlic, minced
1 T grated onion
1 T extra-virgin olive oil
1 t salt
1 t freshly ground black pepper
½ t dried thyme

1 t worcestershire sauce
½ stick (4 T) butter
¼ C all-purpose flour
2 - 3 C broth (vegetable or chicken)
½ C heavy cream (whipping cream or half-and-half also work)

Preparation

Heat olive oil in a large saucepan and add mushrooms. Cook for 5 - 8 minutes over medium heat until mushrooms have released all their liquid and have turned brown.
Add garlic, grated onion, salt, pepper, and thyme and cook for an additional 2 minutes.
Next, add butter and flour and cook for 2 minutes.
Add the broth and reduce heat to low and simmer for at least 5 minutes to thicken up. (NOTE: For a thicker consistency like canned soup, only use 2 C of broth. Otherwise, use the full 3 C of broth).
Once soup has thickened up, pour in the cream and cook for 1 minute more and then off the heat.