Creamy Multiple Mushroom Soup
Servings: 9 cups
Creamy Multiple Mushroom Soup makes a great lunch or dinner. Serve with nice homemade bread. The addition of multiple mushrooms (fresh and dried) adds earthiness. The cream cheese makes it so nice and thick!!
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Ingredients
- 7 cups fresh mushrooms (your choice of variety)
- ½ cup dried mushrooms (your choice of variety)
- 1 cup white wine
- 4 cups chicken stock
- 1 chopped onion
- ¾ teaspoons dried thyme
- ¼ cup butter
- ¼ cup flour
- 3 tablespoons butter (to sauté)
- 1 tablespoons olive oil (to sauté)
- ¼ teaspoons salt
- ¼ teaspoons pepper
- 1 ½ cups cream
- ½ block cream cheese (room temperature)
Instructions
- Soak the dried mushroom in the white wine for approximately ½ hour. Reserve wine.
- Chop (fresh and dried) mushrooms.
- To the stock pot add butter and olive oil
- Sauté onions with thyme until soft. Add mushrooms and cook for about 10 minutes.
- Add wine, salt and pepper and cook 5 minutes.
- Add broth and cook for 20 minutes.
- Reserve a bit of stock in a bowl, then puree the soup with an immersion blender.
- Melt butter in a small pot.
- Add flour and blend till smooth.
- Add cream and bring to a boil.
- Add mixture to pureed soup and cook for 10 minutes until thickened.
- To the reserved stock add the room temperature cream cheese to melt.
- Whisk the cream cheese into the soup.
- Cook additional 5 minutes.
- ENJOY!!
Notes
Looking for more wonderful soups, give these a try:
Broccoli Overload Soup
Potato & Leek Soup with Roasted Beets
Potato & Leek Soup with Roasted Beets
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