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–+ servings
creamy mushroom soup

Creamy Mushroom Soup

Warm up with creamy mushroom soup, featuring fresh mushrooms and a rich cream base.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 300 kcal

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
  • 1/2 tsp Sea salt
  • 1 tsp Black 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 to soften the mushrooms.
  • 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 and reduce the wine.
  • Stir in chicken broth and beef bouillon cubes.
  • Simmer soup on low for about 30 minutes.
  • Turn off the burner and slowly stir in heavy cream. Cover and allow to rest for about 5 minutes.
  • Serve immediately.

Nutrition

Serving: 1cupCalories: 300kcal
Keyword creamy
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