Homemade Cream of Mushroom Soup
Wow friends and family with this rich blend featuring shiitake and portobello mushrooms. Canned soups just can’t compare! —Michael Williams, Moreno Valley, California
Total TimePrep: 40 min. Cook: 50 min.
Makes8 servings (2 quarts)
- 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
- 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 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).
Nutrition Facts1 cup: 349 calories, 29g fat (17g saturated fat), 90mg cholesterol, 501mg sodium, 14g carbohydrate (5g sugars, 2g fiber), 4g protein.
Originally published as "Classic Cream of Mushoom Soup" in Country Woman Christmas 2012