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Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup
Wow friends and family with this rich blend featuring shiitake and portobello mushrooms. Canned soups just can’t compare!
8 ServingsPrep: 40 min. Cook: 50 min.

Ingredients

  • 1/2 pound fresh shiitake mushrooms
  • 1/2 pound baby portobello mushrooms
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon plus 1/2 cup butter, divided
  • 5 cups water
  • 1 fresh thyme sprig
  • 1-1/4 teaspoons salt, divided
  • 3/4 teaspoon coarsely ground pepper, divided
  • 2 cups chopped leeks (white portion only)
  • 1/4 cup all-purpose flour
  • 1 cup white wine or chicken broth
  • 1 teaspoon minced fresh thyme
  • 1 cup heavy whipping cream
  • 1 cup half-and-half cream
  • 1/2 cup minced fresh parsley

Directions

  • Remove mushroom stems and coarsely chop. Slice mushroom caps into
  • 1/4-in. slices. Set aside mushrooms.
  • In a large saucepan, cook the onion, carrot and mushroom stems in oil
  • and 1 tablespoon butter over medium heat until tender. Stir in the
© Taste of Home 2013

2 of 2

Homemade Cream of Mushroom Soup (continued)

Directions (continued)

  • water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain
  • broth, discarding vegetables and seasonings. Set aside 4-1/2 cups
  • broth.
  • In a Dutch oven, cook leeks in remaining butter over low heat for
  • 25-30 minutes or just until leeks begin to brown, stirring
  • occasionally. Stir in mushroom caps; cook 10 minutes longer or until
  • tender.
  • Stir in flour until blended; gradually add wine. Stir in the thyme,
  • remaining salt and pepper and reserved mushroom broth. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Stir in the
  • creams and parsley; heat through (do not boil). Yield: 8 servings (2
  • quarts).
Nutrition Facts: 1 cup equals 349 calories, 29 g fat (17 g saturated fat), 90 mg cholesterol, 501 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013