Mushroom Soup Recipes:Cream of Mushroom SoupThis is one of those mushroom soup recipes that would suit a special occasion very well. Cream and butter, red wine, mushrooms, and thyme are combined into a rich, hearty broth, in this most delicious of cream of mushroom soup recipes, which features the button mushroom with its mild, earthy flavor. Button mushrooms are available all year round, of course, but are at their peak during the autumn and winter months, which makes cream of mushroom a perfect autumn or winter soup. For the best tasting mushroom soup choose mushrooms that are firm, evenly colored, and that have tightly closed caps. Enjoy this cream of mushroom soup in an earthy French onion soup bowl, with a crusty loaf of bread and a glass of red wine at a Thanksgiving or harvest dinner… Or serve it in elegant porcelain bowls for a special holiday or anniversary dinner. You’ll find it works either way.
2 pounds button mushrooms, rinsed and sliced
3 yellow onions, peeled and chopped 1/2 bottle red wine 4 cups rich chicken broth 1 cup 35% heavy whipping cream 1 tablespoon or more of chopped fresh thyme
3 tablespoons corn starch
1/2 cup water Salt and freshly ground black pepper
Sauté at medium-high heat until lightly browned. The mushrooms will initially release a lot of moisture, which will eventually evaporate allowing them to brown. Season with salt and freshly ground pepper. Add the red wine and bring to a simmer, reducing it by half. Add the chicken broth and cream, stir well and bring to a simmer. Add the thyme and continue cooking for a few minutes. Meanwhile stir the cornstarch into a ¼-cup of water. Add the mixture slowly to the simmering soup, stirring until it returns to the simmer and thickens slightly. If you prefer your mushroom soup a bit thicker feel free to add more cornstarch. Taste and add salt and freshly ground pepper as desired. This recipe for mushroom soup serves 6
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