Description
Cream of Mushroom Soup is easy to prepare and is tastier than any store bought canned version. Red wine and cream add full bodied flavor to the creamy soup.
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion (about 1 cup diced)
- 4 garlic cloves (minced)
- 2 pounds cremini mushrooms (thinly sliced)
- 1 cup red wine
- 1 cup heavy cream
- 4 cups low sodium chicken stock
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and add the butter and olive oil. When the butter has melted, add the onion, garlic, and mushrooms. Season with salt and pepper. Sauté the vegetables for 8 to 10 minutes or until the mushrooms are tender and the onions are translucent.
- Stir in the red wine. Bring to a boil and reduce the wine for 4 to 5 minutes.
- Warm the heavy cream in the microwave for 30 seconds before adding it with the chicken stock, thyme leaves, and Worcestershire sauce to the pot. Bring the mixture to a simmer. Do not boil the soup or the cream will curdle.
- Combine the cornstarch with 1/3 cup cold water in a small bowl. Stir until the cornstarch is dissolved and the mixture is smooth.
- Stir the cornstarch mixture into the simmering soup. Continue cooking and stirring the soup for 3 to 4 minutes or until the soup just begins to thicken. Season to taste with salt and pepper.
- Ladle soup into warmed bowls and serve.
Notes
Do not let the soup boil after adding the cream or it will curdle.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer or entree
- Method: Stove top
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 163
- Sugar: 3.2 g
- Sodium: 90 mg
- Fat: 9.6 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10.6 g
- Fiber: 1.6 g
- Protein: 5.2 g
- Cholesterol: 24 mg