Cream of Mushroom Soup


2 tbs unsalted butter
3-4 garlic cloves, thinly sliced
1 cup onions, diced
1 1/2 lbs mushrooms, sliced
Kosher salt and black pepper to taste
1 tbs fresh lemon juice
5 tbs flour
4 cups chicken or vegetable stock
1 cup heavy cream
1-2 tbs dry sherry
2 tsp fresh thyme or 1 tsp dried

This creamy flavor filled soup is nothing like that stuff in the can.


  • In a large saucepan on medium heat, melt the butter.
  • Add the garlic and onions and saute for about 3-5 minutes until soft. Take care not to burn the garlic.
  • Add the mushrooms, salt, pepper and lemon juice and continue to cook, stirring frequently, until the mushrooms are soft and have released their liquid. About 5-7 minutes.
  • Sprinkle in the flour a little at a time, stirring to prevent lumps.
  • Add the stock, cream and sherry and stir well to combine.
  • Bring to a boil, then reduce heat and coo for another 5-7 minutes or until thickened.
  • Add the fresh thyme.
  • Serve warm with crusty bread and a salad.





15 min


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