If you love mushrooms, this soup is for you. It is velvety, earthy, and so delicious. Have this with a slice of garlic parmesan bread for an easy autumn or winter dinner.
Creamy Mushroom Soup
Equipment
- 1 dutch oven
Ingredients
- 4 tbsp Butter
- 1 cup Yellow onion, chopped
- 4 cloves Garlic
- 2 lbs Fresh button mushrooms, chopped
- 2 tsp Dried thyme
- 1 tsp Dried oregano
- 1/2 cup Pinot grigio
- 6 tbsp Flour
- 4 cups Chicken broth
- Salt and pepper
- 2 Beef bouillon cubes
- 2 cups Heavy cream
Instructions
- Heat butter in large dutch oven on medium high heat.
- Add onions to butter and cook until translucent.
- Add garlic and cook for about 30 seconds longer.
- Add chopped mushrooms, thyme, and oregano to the dutch oven and cook for about 5 minutes.
- Sprinkle flour and mix in to cook off the raw flour. (about 3 minutes)
- Add pinot grigio to the pot and continue to cook for an additional 5 minutes. Scrape the bottom of the pot to incorporate the brown bits into the mix.
- Stir in chicken broth and beef bouillon cubes.
- Simmer soup on low for about 30 minutes.
- Take pot off the burner and slowly stir in heavy cream. Cover and allow to rest for about 5 minutes, then serve!
