Name: Creamy Mushroom Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 tablespoons butter; 1 tablespoon olive oil; 16 ounces mushrooms, stems removed, very thinly sliced (see FAQs); 1–2 shallots, minced; 4 cloves garlic, thinly sliced; 1/4 cup all-purpose flour; 1/2 cup white wine (I used Chardonnay); 3 cups broth (see notes for a quick homemade MUSHROOM broth option with your stems); 1/2–1 cup heavy cream; 1 teaspoon salt + more to taste; freshly ground black pepper to taste; 1 tablespoon fresh thyme (about 1 sprig); Peppery Torn Homemade Croutons:; 1/2 loaf of sourdough bread; 1/2 cup olive oil; 1 clove garlic; salt to taste; freshly ground black pepper to taste

Broth: If you have two extra seconds, make your own mushroom broth! It gives such a nice delicate but rich flavor to the whole thing. Add your mushroom stems + 2 roughly chopped carrot + 1 roughly chopped onion + 1 teaspoon salt to a pot. Cover with 4 cups of water. Simmer for about 30 minutes, then drain and reserve the liquid and discard the solids. YUM.

Flour addition: Depending on your type of mushrooms, how they were stored, or how they were washed, you may run into some extra liquid in your pot in which case you’ll either need to drain that off, or add a bit more flour to get the base of the soup in step two thick enough to build a creamy soup. If you add the flour and it doesn’t look thick and sticky, I would add 1-2 tablespoons more flour and then just use more liquid to thin it out as needed later in steps 2 and 3.

Creamy Mushroom Soup

Ingredients

Peppery Torn Homemade Croutons

Steps

Notes

Nutrition Facts

Creamy Mushroom Soup

Ingredients

Peppery Torn Homemade Croutons

Steps

Notes

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts