Homemade Cream of Mushroom Soup

Cream of mushroom soup was created in the United States in the early 20th century and became popular due to its creamy and comforting flavor.

This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Homemade Cream of Mushroom Soup

Cooking Method: Blending, Simmering Cuisine: American Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Low Carb Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 2 tablespoon Butter
• 2 tablespoon All-purpose flour
• 4 cup Vegetable broth
• 1 cup Heavy cream
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Heat butter in a large pot over medium heat. Add onion and garlic, and sauté until softened. Add mushrooms and cook until they release their moisture.
2. Stir in flour until well combined, then gradually pour in vegetable broth, stirring constantly. Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes.
3. Remove the pot from heat and let it cool slightly. Transfer the mixture to a blender and blend until smooth. Return the soup to the pot.
4. Stir in heavy cream, thyme, salt, and black pepper. Cook over low heat until heated through.
5. Serve hot and garnish with additional thyme leaves, if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 12g4%

Sugars 3g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.