Thick and delicious cream of mushroom soup lightened up with the use of a roux and evaporated milk. There's wiggle room to use more or less mushrooms - use what you have! Choose your favorite mushrooms or a combination of white, cremini, shiitake, portabella, or oyster.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: American
Keyword: cream of mushroom, mushroom soup, mushrooms
In large soup pot, melt butter over medium high heat.
Add mushrooms and sauté. They will release a lot of liquid, cook until liquid evaporates and mushrooms start browning, about 10-12 minutes. Stir frequently.
Add onions, garlic and thyme and cook until softened, about 2 minutes.
Sprinkle in flour and cook 1 minute, stirring constantly.
Gradually stir in wine to deglaze the pan. Stir in soup stock and evaporated milk. Add bay leaf. Bring to boil, then reduce heat and simmer to reduce liquid, about 10-15 minutes. Stir occasionally.
Remove soup from heat and remove bay leaf. If you prefer soup with some mushroom slices, use a slotted spoon to remove as many as you'd like and set aside.
Use an immersion blender to purée the soup until smooth. Or transfer to upright blender, purée and return soup to pot. Be careful with upright blender - only fill half full to avoid steam bursts.
Return soup to medium heat to heat through. Taste and adjust seasoning with salt and pepper. Return reserved mushrooms to soup and heat through. Garnish with fresh parsley and enjoy.
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Notes
Makes 4 small servings perfect as a starter or for a side to grilled cheese and salad.