soup ·
stock pots ·
Cream of Mushroom Soup
Cream of Mushroom Soup
Rich cream of mushroom soup that trumps any canned food. This creamy mushroom soup uses cream cheese to beautifully thicken this delicious soup.
Servings: 2 servings
Total Time: 1h 15m
Prep Time: 10m
Cooking Time: 1h 5m
Ingredients
- ¼ cup butter
- 3 pound fresh mushrooms, chopped
- ½ cup finely chopped onion
- 1 clove of garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- 32 ounces of chicken broth
- 2 cups heavy whipping cream
- 4 ounces package of cream cheese
- 2 tablespoons sherry
Directions
1. Thinly slice the mushroom caps, discarding the stalks.2. Melt butter in a large, heavy Sakuchi saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes.
3. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese.
4. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.
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