Cream of Mushroom Soup

By Rachel Cooks

Ingredients

1 cup heavy cream
2 pounds fresh mushrooms ((a mix of cremini, baby bella, white button, or shiitake))
4 tablespoons unsalted butter
1 cup finely diced onion ((about 1 medium onion))
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 teaspoon fresh thyme leaves ((or ½ teaspoon dried thyme))
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
â…' teaspoon ground nutmeg
2 cups vegetable broth or chicken broth
optional garnish: chopped fresh parsley and/or extra sliced and sautéed mushrooms

Prep Time15mins
Cook Time35mins
Servings8

Instructions

Take heavy cream out of the refrigerator to let it warm up to room temperature while you’re prepping the rest of the soup.

Clean mushrooms. Roughly chop 8 ounces (about a quarter of the mushrooms, it doesn’t have to be exact). Slice the remaining mushrooms into ¼-inch slices (see note).

In a large pot, heat the butter over medium heat. Add onion and sauté for about 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.

Add all the mushrooms to the pot and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their liquid and are mostly cooked.

Stir in the flour, thyme, salt, pepper, and nutmeg. Continue to cook, stirring constantly, for 2 minutes.

Slowly pour in the broth while stirring continuously to prevent lumps. Increase heat to high to bring the mixture to a simmer and then reduce heat to medium and cook for 10 to 15 minutes, stirring occasionally, allowing the flavors to develop and the soup to thicken slightly.

Reduce heat to low, stir in the heavy cream and gently heat the soup for 2 to 3 minutes. Don't boil the soup.

Taste and season with additional salt and black pepper as needed.

Ladle the soup into bowls and garnish with chopped parsley, extra sliced mushrooms, or a drizzle of cream if desired.