From-Scratch Cream of Mushroom Soup
Serves 625 mins prep70 mins cook
With chunks of fresh and dried mushrooms and sautéed leeks, this homemade cream of mushroom soup combines broth, heavy cream, and canned cannellini beans for a perfect, creamy consistency. My trick for a rich but ethereal bowl of cream of mushroom soup is to make it without flour. A wonderful from-scratch soup that's ready to serve in about 35 minutes.Enjoy it with toasted sourdough or garlic bread and a glass of red wine on the side!
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Instructions
0 Heat the butter and oil in a large soup pot or Dutch oven over medium heat. When the butter melts, add the leek and onion. Cook about 5 minutes, until softened. 1 Stir in the mushrooms and 1 ½ teaspoons salt. Cook, stirring, until the mushrooms soften and release their water. This should take 5-8 minutes. Stir in the garlic and thyme and cook a few seconds until fragrant. Add the cannellini beans, dried mushroom powder and Parmesan rind, if using, and pour in the stock 2 Bring to a simmer, then adjust the heat so it doesn't boil. Simmer 15 minutes. Remove from the heat. 3 If you used a Parmesan rind, fish it out of the pot and discard. Scoop out 1/2 of the soup and puree in a blender until very smooth. You can use an immersion blender if you have one and puree right in the pot, leaving some chunky pieces of mushroom. 4 Stir in the cream and parsley. Serve warm in bowls.View original recipe