Cream of Mushroom, Onion, and Garlic Soup
Make your own cream of soup to avoid the gloppy mess of canned cream of soups, and to adjust the textures to your liking. This soup is great for people who hate the texture of mushrooms.
Servings: 12 servings
Equipment
- Immersion blender
- Medium stock pot
Ingredients
- 1 yellow onion diced
- 1 - 1.5 pounds white mushrooms sliced in half
- 3 cloves garlic minced
- ¾ cup all purpose flour
- 8 tablespoons unsalted butter
- 2 tablespoons dry white wine
- 2 cups vegetable, chicken, or turkey stock
- 2 cups whole milk
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 chicken or vegetable bouillon cube
- 2 cups heavy cream
- salt and pepper to taste
Instructions
- Heat 2 tablespoons of butter over medium heat.
- Saute the onions for 2 minutes.
- Add garlic and saute an additional minute.
- Add the mushrooms and saute for 3 minutes.
- Make a well in the middle of the vegetables and melt the last 6 tablespoons of butter. Once liquid, add the flour, ¼ cup at a time, mixing well between additions. Cook for 4-5 minutes.
- Add in the white wine, milk, stock, bouillon cube, bay leaf, thyme.
- Mix together well and let simmer for 15 minutes, stirring occasionally to keep the bottom from burning.
- Remove from heat and add in the heavy cream.
- Use an immersion blender to blend until all chunks are gone.
- Salt and pepper to taste and serve, or set aside to use for another recipe.