Quick Cream of Mushroom Soup
A rich and creamy soup for any night of the week. Or as a base for other recipes!
Jeff Mertz
12/18/20231 min read
Ingredients:
½ lbs mushroom of choice (chestnut, blue oyster, pioppino, and/or shiitake work great) **See Notes
1 small white or yellow onion
2 cups veg stock
½ cup heavy cream
6-8 Tbsp Flour (depending on desired thickness)
4 Tbsp butter
2 tsp dried thyme
2 tsp dried sage
Salt
Directions:
Dice one medium onion and roughly chop mushrooms.
Sweat onions on med-low then add shiitakes and bring to med-high. Salt (optional 1 tsp thyme & 1 tsp sage
Once they start to release liquid add 4 Tbsp butter. When the butter is melted add 6-8 Tbsp flour. For a thicker cream of mushroom use more flour. If using this as a base for Green Bean Casserole, I prefer a thicker Cream of Mushroom.
Slowly incorporate the veg stock, then the heavy cream. Salt heavily and add the remaining sage and thyme and let simmer for 15-20 minutes.
Notes:
Make it funkier with a half of a 1oz dried mushroom package and reserve the water you used to rehydrate the mushrooms as a substitution for the vegetable stock.
Make it extra funkier with a whole 1oz dried mushroom package and reserve the water you used to rehydrate the mushrooms as a substitution for the vegetable stock.
30 Minute Cook Time - Serves 2