Cream of Mushroom Soup

Photo by Heather S.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Ingredients

  • 1

    stick (4 ounces or 1/2 cup) of butter

  • 2

    pounds button mushrooms, rinsed and sliced

  • 3

    onions, peeled and chopped

  • 1/2

    bottle Shiraz or other hearty red wine

  • 4

    cups rich chicken broth

  • 1

    cup 35% heavy whipping cream

  • 1

    tablespoon or more of chopped fresh thyme

  • 3

    tablespoons corn starch

  • 1/2

    cup water

  • Salt and pepper

Directions

1.Place a large saucepot over medium high heat. Add the butter, mushrooms and onions. Sauté until lightly browned. The mushrooms will initially release a lot of moisture, which will eventually evaporate allowing them to brown. Season with salt and pepper. 2.Add the Shiraz and bring to a simmer, reducing it by half. Add the chicken broth and cream, stir well and bring to a simmer. Add the thyme and continue cooking for a few minutes. Meanwhile stir the cornstarch into a ¼-cup of water. Add the mixture slowly to the simmering soup, stirring until it returns to the simmer and thickens slightly. If you prefer your soup a bit thicker feel free to add more cornstarch. Taste and add salt and pepper as desired.

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