Cream Of Mushroom Soup From Scratch

I had told you not to long ago I have this little soup habit! Ok maybe a medium sized soup addiction..Please don't tell my husband I really don't want to quit my habit and go to soups anonymous.

I happened to have ordered more mushrooms from the farm last week not noticing I still had 1 pound of criminis still in the fridge..Oops! Dang it! I guess we will just have to have soup for dinner since I still had left over stock from making Italian Wedding Soup. Even Mas loved this soup, the kid had seconds and he's always the one who eats the least!

Saute onions and garlic in olive oil and butter until onions start to caramelize.

Add chopped mushrooms, thyme, salt, pepper and saute.

Mushrooms should start to become brown.

Add 4 cups chicken broth, and 1 teaspoon worcestershire sauce and  bring to a simmer, turn heat to low. Simmer soup covered for 1/2 hour.

Add 4 cup soup mixture and puree in the blender.

It will look like this.

Add puree back to the soup and return to a simmer over low.

In a small bowl add cornstarch. Stir in 1/4 cup of broth at a time, making sure the cornstarch is lump free between additions. In total you will have added 2 cups stock.

The mixture will look like this.

While stirring pour in the cornstarch mixture. Return to a simmer over low heat and cook an additional 5 minutes while stirring.

Remove from heat and add parsley.

(At this point the soup was delish, I almost didn't add the cream!)

Then add cream, half and half or half cream and half greek yogurt.

(I used 1/2 cream and 1/2 greek yogurt this time to cut back on calories. The greek yogurt does leave a little tang to the soup which cream or half and half alone would be a bit sweeter. Hubby and kids said they liked it with the yogurt.)

It should look like this.

We enjoyed the mushroom soup with a nice crusty piece of bread to dip!

Enjoy!

Preparation Time:15 minutes

Cook Time: 35 minutes

Serves 4-5

Ingredients

• 2 tablespoons Butter
• 2 tablespoons Olive oil
• 1/2 whole Onion, Diced
• 5 cloves Garlic, Minced
• 1 pound Crimini Mushrooms, Chopped
• 1 teaspoon Thyme, Dried
• 1 teaspoon Pepper
• 1/2 teaspoon Salt, Or To Taste Dependent On Broth
• 6 cups Homemade Chicken Stock
• 1 teaspoon Worcestershire Sauce
• 1/2 cup Cornstarch (I use Organic GMO free found over in the health food section)
• 1 handful Parsley, Chopped
• 1 cup Cream Or  Half and Half ( For reduced calories I used 1/2 Cream and 1/2 Plain Greek style yogurt, it leaves a slight tang to the soup from the yogurt but is still nice and thick.)

Preparation Instructions

In a large stock pot add butter, olive oil, onions and garlic. Saute until onions are caramelized. Add mushrooms, thyme, pepper and salt, cook about 5-8 minutes until mushroom start to brown.

Add 4 cups stock and worcestershire sauce. Bring to a simmer over medium heat and reduce heat to low. Simmer soup covered for 30 minutes.

Remove 4 cups mushroom mixture to a blender. Puree mushroom mixture and add back to the pot, return to simmer over low.

In a small bowl mix cornstarch and stock 1/4 cup at a time until lump free, until 2 cups stock has been incorporated.

While stirring over low heat pour cornstarch mixture into the soup mixture. Stir until thickened an additional 5 minutes.

Remove from heat. Add parsley and cream.

Enjoy with a nice crusty bread!