Creamy Mushroom Soup

Creamy Mushroom Soup

Mushroom lovers, you'll love this luscious creamy mushroom soup recipe!

Mushrooms, onions, and seasonings are slow simmered in butter, white wine, and vegetable stock. Cream adds a velvety richness that is brightened with lemon juice and fresh parsley. Serve this delectable mushroom soup with an entrée, colorful salad, or as a meal in itself.

MUSHROOM SOUP RECIPE:

INGREDIENTS:

• 1 stick (4 ounces) unsalted butter

• 1 large yellow onion, medium dice

• 1 pound baby bella (portabella) mushrooms, sliced (Cut woody end of mushroom stems off and discard)

• 2-3 large cloves garlic, minced

• 32 ounces (4 cups) vegetable or chicken stock

• 3/4 dry white wine

• 1 tablespoon worcesteshire sauce

• few dashes of hot sauce (optional)

• 2 teaspoons ground white pepper

• 1-2 teaspoons coursely ground black pepper

• 1.5 teaspoons salt

• 1 teaspoon granulated white sugar

• 1 tablespoon minced fresh thyme leaves (or 2 teaspoons dried)

• 1 cup milk

• 1 cup cream

• juice of 1/2 large lemon

• 1/4 cup fresh flat leaf parsley

METHOD:

1. Melt butter in a large pot over medium heat. Once the butter has melted, add the onions and mushrooms, and sauté them until the onions are translucent and the mushrooms have cooked down, approximately 4-5 minutes.

2. Add the minced garlic and cook, stirring well, for a few minutes.

3. Add the worcestershire sauce, white pepper, black pepper, salt, sugar, minced thyme and hot sauce. Stir ingredients well, incorporating the spices into the onion/mushroom mixture. Let simmer for a few minutes.

4. Pour in the white wine, and stir well, scraping the sides and bottom of the pan as you stir.

5. Add the vegetable/chicken stock. Increase heat slightly and bring the mushroom soup to a boil.

6. Once the soup begins to boil, reduce heat and allow the mushroom soup to simmer, stirring occasionally. Cook until the liquid has been reduced by a third, approximately 10 minutes.

Creamy mushroom soup; the mushroom and onion cooking in butter!

7. Reduce temperature to low. Stir in the milk and cream. Cook the mushroom soup, stirring regularly, for another 10 minutes. The soup will begin to thicken.

8. Remove the homemade mushroom soup from the heat. Stir in the parsley and lemon juice. Adjust for salt.

Serve this cream of mushroom soup with toppings you prefer. Here I've topped the soup with sour cream and fresh parsley.

Enjoy!