My kids love Cream of mushroom soup. It is a compulsory item whenever we dined out. Most of the time, it is just crappy stuff.
One of the best tasting Cream of Mushroom Soup that I tasted, was from a club that no longer exist. Such a pity.
Making this soup seems easy based on the method. The only hard part is slicing up the mushrooms!
Findings: I don't know why my mushroom soup has a slight tinge of bitterness. Hubby said could be too much mushroom? Is there such a thing?
Perhaps I should omit the red wine?
Okay back to the drawing board, this recipe I don't think my kids like it.
What you need:
1 dollop of unsalted butter
3 cloves garlic, minced
500g fresh mushrooms, thinly sliced
1 onion, diced
Kosher salt and freshly ground black pepper, to taste
1 cup red wine
4 cups chicken broth
1 cup heavy cream
2 tablespoons cornstarch
Melt butter in a large stockpot or Dutch oven over medium heat.
Saute garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste.
Stir in onion and cooked until translucent, about 2-3 minutes.
Add in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
Add in chicken broth, heavy cream and thyme.
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
If the soup is too thin, add more cornstarch as needed until desired consistency is reached.