Escape ordinary soups with this mouthwatering cream of mushroom recipe.

If you’re craving a bowl of velvety, creamy mushroom soup, you’re in for a treat! This delectable recipe features fresh organic mushrooms, aromatic onions, and a touch of white wine for a burst of flavor. With a creamy finish and a hint of thyme, this soup is perfect for cozy evenings or special occasions. Follow along as we guide you through the simple steps to create this mouthwatering delight. Get ready to savor every spoonful of this comforting bowl of goodness!”
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CREAM OF MUSHROOM SOUP RECIPE:
Ingredients:
12 oz of organic mushrooms, any variety will do. I used cremini, rinsed, trimmed and sliced. Shiitake, button etc can be used
1 medium yellow or sweet onion, diced
4 cloves fresh garlic, minced
2 Tbsp. flour, I used Bob’s Red Mill 1 to 1 gluten free flour
¼ cup white wine, Sauvignon blanc, or Chardonnay.
2 cups chicken broth
1 tsp. Fresh lemon juice
2 tsp. Fresh thyme, chopped
¼ cup fresh Italian parsley, chopped
2 – 3 Tbsp. olive oil
½ tsp. Salt
Pepper to taste
⅓ cup heavy whipping cream

Directions:
Preheat a large frying pan over medium heat and add 2 Tbsp. of olive oil to the pan. Swirl and once hot, add the onion and saute for 10 minutes stirring frequently.

Then add the garlic and saute one minute more, stirring constantly. Don’t let the garlic burn.

Add the mushrooms to the pan and add a bit more oil if it appears too dry. Saute the mushrooms for about 5 minutes more or until they soften and they cook down a bit. Sprinkle in the flour and stir that in and cook for about 2 minutes.

At this point it is probably easier to transfer the ingredients to a stock pot and then continue adding the rest of the ingredients.

Next we will add the wine, chicken broth, thyme, parsley, lemon juice, salt and pepper. Give that a stir and turn the temperature to high and bring the soup to a boil. Lower the heat, cover and simmer for 10 to 15 minutes.

Remove the lid, add the heavy cream and stir until combined. Take a stick blender and blend until smooth and creamy.

Serve this with a bit of parsley garnish on top and some delicious roasted garlic bread and enjoy!!

Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. Thanks for supporting my channel. ~ Rockin Robin

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Welcome everybody today I’m going to show you how to make some homemade creamy mushroom soup now this stuff is way better than anything you’re going to find in a can at the grocery store it’s fresh the it’s all real ingredients there’s no fillers additives thickeners nothing artificial and it’s delicious I

Tell you once you make this you’re never going to buy another can of soup again I’m rock and Robin and I’m going to show you how to make it right after my chef joke why did the fun guy leave the party because there wasn’t muchroom to get some really great flavor

Into our soup I’m going to start off here with a diced onion to make short work of this we’re going to make some horizontal Cuts first and then we’ll finish it up with some vertical cuts and then we can slice away and and most of our work is done at that

Point then I like to run my knife through it one more time just to get it all even next we’re going to add some fresh garlic to this now not only is this going to add add some great flavor to this soup but it’s also really good

For you right it helps improve your immune function and then helps prevent those coals and flu that are going around right now so remove all the paper from the garlic as you see me doing here and then we’re going to chop it up nice and fine and then we’re going to let it

Sit for 10 minutes now the reason you want it to sit for 10 minutes is because garlic contains an enzyme called allisin when you chop up the garlic that breaks the cells and releases is the Allison so that’s why you want to chop it up first

So I chopped the garlic nice and fine like this and then we’ll place it in a dish and let it rest for 10 minutes that way we can get the most benefits out of our garlic and who doesn’t want that we’re also going to prep up some fresh

Thyme with the thyme you’re just going to peel off the little petals and then we’ll just chop it up nice and fine fresh thyme is more subtle in flavor but if you want to use dried timey I would use about half as much so 2 taspo of fresh or one teaspoon of

Dried another delicious herb we’re going to add is some fresh Italian parsley this really adds some great flavor we’ll slice off a few leaves here and remove some of those stems chop it up and we’ll be have it ready to go now since this is mushroom soup well

We need to add our mushrooms so I’m using organic crini mushrooms here but feel free to use any type you want you can mix and match them together they all can work I’m going to give these rinse in the cold water and I’m going to rub

The dirt off that’s on them don’t forget you can find the written recipe below the video in the description area so we’ll pour these out onto a paper towel and then we’ll Pat them dry hey if you’re enjoying this video and you want to let me know hit the like

Button so now I’m going to slice the mushrooms into you know a nice thin slice and I’ll trim off the stem just a little bit if it looks bad once all your mushrooms are chopped up like this then you’re going to place them in a bowl and

We’re going to head on over to the stove so what’s the best oil to use for cooking olive oil of course we’re adding some of that to our Pan Once that oil warms up and we’re on medium heat here then we’ll add our onions I’m going to sauté these for

About 10 minutes stirring occasionally here’s our onions after 10 minutes and they’re nice and soft now it’s time to add the garlic so we’ll add the garlic and sauté it for just 1 minute we want to keep that moving the whole time so it doesn’t burn it’s time for those mushrooms to

Join the party so here we go add those in and if it’s a little dry add a little more olive oil if you need it mix the mushrooms in and try and get them coated with the olive oil as well we’re going to cook these about 5 minutes and until

The mushrooms get a little soft to thicken our soup up just a tad we’re going to add a little bit of flour now you can use regular flour but I’m using gluten-free flour here we’ll stir that in for about 2 minutes cooking it it and then we’ll add some wine I’m adding some

Chardonnay here but any white wine will work Cabernet Sal and Blanc would be a good substitute next goes some chicken broth the fresh thyme the fresh parsley then I’m going to grab a fresh lemon slice it in half and we’re going to squeeze a little bit of lemon juice

Into our soup to brighten it up I am now going to transfer my soup to a stainless steel pan here because I’m going to be using a stick blender to blend my soup and I don’t want to scratch my non-stick pan I’m going to season this with a

Little salt and pepper and then we’re going to bring this to a boil then we’re going to lower the heat and we’re going to cover it and simmer it for somewhere between 10 and 15 minutes it must be time for Chef jug number two now pay attention what’s a ghost favorite

Soup scream a mushroom here’s our soup after it’s simmered for 15 minutes now if you like your soup chunky like this you don’t have to do the stick blender you could leave it like this I’m still going to add some cream to this to make it a

Little more creamy now turn off the heat before you add the cream cuz the soup is plenty hot so just stir that in really well and now we’re going to go to the stick blender and if you don’t have a stick blender you can always use a

Regular blender just let it cool a little bit before you add it to your container this is your delicious Savory creamy mushroom soup this is such a delicious and creamy soup it is great on its own it’s Savory it it’s got some really depth of flavor and you can also

Use it in any dish that requires creamy mushroom soup to give it a little color I like to top it with some more chopped parsley and then you just dig right in and enjoy now here’s some garlic bread that would go absolutely beautifully with this soup you would love it this is

The best garlic bread recipe ever click the link on the screen it’ll take you right to the recipe thanks for stopping in today if you enjoyed the recipe let me know by Smashing the old like button and leave me a comment all right I want

To hear if you’re going to try this and if you do let me know because I think you’re going to love it we’ll see you back here next week for another delicious and healthy recipe