Cream of mushroom soup (1)

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

Method:

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.

Serve immediately.