Classic Cream of Mushroom Soup

This is a deliciously rich and creamy mushroom soup that you make in one pot. It makes a hearty supper served with a warm buttered roll or rustic crusty bread for dipping. Leftovers can be packed in a thermos for a homemade school lunch, or a heart-warming snack after a fall outing.

Classic Cream of Mushroom Soup

Prep time: 10 minutes
Cook time: 25 minutes
Makes: 6 servings

Ingredients:

• 2 tbsp (30 ml) oil
• 1.5 lbs (680 grams) mixed mushrooms (crimini, shiitake, oyster), sliced
• 1 cup (250 ml) yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp (5 ml) Italian seasoning
• 1/2 tsp (2 ml) each, salt and fresh ground pepper
• 4 tbsp (60 ml) butter
• 1/4 (60 ml) cup all-purpose flour
• 4 cups (1 L) chicken or vegetable broth
• 1 cup (250 ml) heavy cream
• Fresh thyme or chopped parsley for garnish

Directions:

1. Heat oil in a large soup pot or Dutch oven on medium-high heat. Add mushrooms and onions; cook, stirring occasionally until the mushrooms are browned and the onions are translucent, about 8-10 minutes. Remove half of the mixture from the pot; set aside.
2. Add garlic, Italian seasoning, and salt and pepper to the pot; cook 30 seconds until fragrant.
3. Add butter, stirring until melted. Add flour, stirring to coat mushrooms, about 30 seconds.
4. Slowly add broth, stirring to combine. Allow soup to simmer, about 10 minutes.
5. Using an immersion blender, blend the soup until smooth. Return reserved mushrooms to the pot.
6. Add cream, stirring to combine. Allow the soup to simmer for about 5 minutes, until thickened and creamy.
7. Serve hot, garnished with fresh thyme or parsley.

Tips:

• Remove and discard the stems from shiitake mushrooms as they can be woody.
• Replace the heavy cream with half-and-half cream (10 per cent fat) to reduce the fat.

Source and Photo. (NC) Newscanada.com