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Hearty, earthy, creamy homemade mushroom soup

Savoury Cream of Mushroom Soup

shannonleger
A rich creamy mushroom soup with a deep earthy full flavour.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 6 Servings

Equipment

  • 1 Medium soup pot
  • 1 wooden spoon
  • 1 Chopping knife

Ingredients
  

  • 1/4 cup butter
  • 1 tbsp olive oil
  • 2 onions, diced
  • 4 cloves garlic
  • 1 1/2 pounds Fresh Bella brown mushrooms, sliced
  • 4 tsp savoury summer or winter savoury
  • 1/2 cup dry white wine
  • 6 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 cup heavy cream
  • Chopped fresh parsley to serve if desired

Instructions
 

  • Heat butter and oil over medium heat until melted together. Add onions and saute until softened and translucent, about 3 minutes. Add garlic and cook 1 minute.
  • Brush dirt off mushrooms (I also give a rinse under the tap), slice and add to pan. Add half the savoury and cook for approximately 5 minutes until mushrooms are browned and softened. Add white wine and continue to cook another 3 minutes.
  • Sprinkle flour over mushroom mixture, mix well until no lumps of flour remain and add stock. Bring mixture to a simmer stirring often so the flour doesn’t burn. Season with salt and pepper and reduce heat to low-medium. Simmer for 10-15 minutes until thickened.
  • Reduce heat to low and add heavy cream. Stir to combine and adjust seasonings to taste or seasonings can be added at the table. Stir in remaining savoury. Top with fresh parsley if desired.