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Homemade Cream of Mushroom Soup


Homemade Cream of Mushroom Soup
Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms are added. It contains rich nutritional ingredients. With smooth and fragrant taste, cream of mushroom soup has become the perfect pairing for baguette.


* 1 pound mushroom, cleaned and sliced
* 1 Tbsp unsalted butter
* 2 Tbsp onion, chopped
* 1 Tbsp dried thyme
* 1 Tbsp salt
* 1/2 Tbsp fresh ground pepper
* 2 cups heavy cream


* 1/2 cups chicken broth
* 2-3 Tbsp starch or flour
* Minced parsley for garnish

How to Cook Cream of Mushroom Soup
In a large heavy saucepan, cook the mushrooms in the chicken broth with onion and thyme until tender.
In bender or food processor, coarsely chop mushrooms and onion.
Melt the butter in saucepan over medium heat, add the flour, stir continuously until the flour become yellowish.
Remove from heat, add the cream and stir continuously until no doughball, then add some chicken broth.


Simmer on low heat. Add the salt, pepper and mushroom puree. Stirring constantly, bring soup to a boil and cook until thickened.
Sprinkle with parsley and adjust seasonings to taste.
* The amount of chicken broth you should add depends on the consistency of the soup.
* If you prefer mild mushroom soup, you can add milk to replace cream.