Easy Cream of Mushroom Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Adapted from Frugal Feeding, but quite changed. Ingredients:
1 lb cremini mushroom, sliced |
1 1/2 tablespoons olive oil, divided |
1 tablespoon butter |
1 large onion, diced |
3 garlic cloves, minced |
salt, to taste |
ground black pepper, to taste |
2 teaspoons dried thyme or 2 tablespoons fresh thyme |
1 bay leaf |
2 cups chicken broth |
2 cups beef broth |
1 1/2 teaspoons worcestershire sauce |
1 tablespoon sherry wine |
1/2 lb cream cheese or 1/2 lb low-fat cream cheese |
2 tablespoons half-and-half cream |
Directions:
1. In a small skillet, heat 1/2 T olive oil over medium heat until shimmering. Add 1/2 c sliced mushrooms. Saute until limp and browned, 5-8 minutes. Remove from heat and set aside.
2. In a soup pot, heat remaining 1 T olive oil and butter until butter melts and foaming subsides. Add onions and saute 1-2 minutes until beginning to soften. Add garlic, mushrooms, salt, pepper, thyme and bay leaf. Cook until mushrooms collapse and exude liquid, about 8-10 minutes.
3. Add chicken broth, beef broth, Worcestershire sauce and sherry. Simmer 10 minutes. Remove and discard bay leaf.
4. Add cream cheese and half-and-half. Stir until cheese is melted. Using an immersion blender, puree the soup until smooth. Simmer an additional 10 minutes. Serve with a few pieces of sauteed sliced mushrooms on top.
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