Mushroom Soup
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There is something special about a piping hot bowl of soup on a cold day. It warms you through in a way that very few other dishes can do. For many years, I thought Cream of Mushroom Soup was just a can of something that you added to other recipes for additional creaminess. That was until I had a delicious bowl of homemade Cream of Mushroom that was made not to be added to a casserole but made to enjoy all by itself…or with a sandwich. And while we’re on the subject, this soup is special in that regard as well. There are very few sandwiches out there that don’t go great alongside a bowl of this soup.
Ingredients
- 7 tablespoons of butter divided
- 1 medium onion diced
- 2 pounds of sliced white mushrooms
- 4 cloves of garlic diced
- 1 teaspoon of kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon of tarragon
- 1/2 teaspoon of thyme
- 1/2 cup of flour
- 3 cups of chicken stock
- 2 tablespoons of cream cheese
- 2 cups of heavy cream
Instructions
MeltĀ 6 tablespoons of butter in a large pot over medium heat.
Add onions and mushrooms and cook until onions are translucent and mushrooms are soft.
Add garlic, salt, pepper, tarragon, and thyme. Cook until the garlic is soft (about five minutes).
Using a slotted spoon, remove about half of the mushroom mixture and set aside in a bowl.
Add flour to the pot and stir. Cook on low/medium heat until a blonde roux is formed (about five minutes).
Add chicken stock and whisk in well. Stir until everything is combined and soup begins to thicken. Simmer for about 20 minutes.
Add cream cheese and stir to melt. Using an immersion blender, carefully blend the contents of the pot.
Strain soup over a bowl. Add soup back to the pot.
Add the heavy cream, reserved mushroom mixture and remaining 1 tablespoon of butter. Stir until combined.
On low heat, lightly simmer soup until everything is warm.
