CREAM OF MUSHROOM SOUP
This soup is hearty. It is rich, creamy and full of mushroom goodness! Try this recipe and you will never buy a canned or boxed cream of mushroom soup again.
2-3 cups sliced fresh cremini mushrooms
1 head garlic, peeled and minced
1 medium size yellow onion, peeled and minced
4 Tablespoons unsalted butter
3 Tablespoons all-purpose flour
½ cup white wine
1 cup heavy whipping cream
1 cup bone broth
2 cups water
2 beef bouillon cubes
1 teaspoon fresh thyme leaves
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
Using a rondeau pan, on medium heat, melt butter.
Add garlic and onions and cook until onions are tender.
Add the cremini mushrooms; stir. Cook until tender.
Make a roux by adding all-purpose flour. Mix until well combined.
Pour bone broth and whisk mixture making sure there are no lumps formed with the flour.
Add white wine and continue to stir.
Add beef bouillon to the 2 cups of water; make sure to dissolve the bouillon completely, then add into the pan.
Stir until a slow boil is achieved.
Add heavy whipping cream.
Set heat to low to simmer stirring occasionally until desired thickness is achieved.
Add thyme and parsley.
Season with salt and freshly ground black pepper. Stir.
Serve hot or warm.