A Comforting Bowl of Creamy Mushroom Soup
This homemade creamy mushroom soup is a real treat. The beige gloop in a can doesn’t even come close to the stuff made with fresh ingredients—and spoiler alert!
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Cooking tools:
- Blender
- Dutch oven
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Saucepan
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 4 1 lb assorted fresh mushrooms, such as cremini, oyster, button, or shiitake
- Juice of 1 lemon
- 6 Tbsp butter
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp pepper
- ⅓ cup all-purpose flour
- ¼ cup sherry
- 4 cups low-sodium chicken (or vegetable) broth
- 2 tsp Dijon mustard
- 2 tsp chopped fresh thyme leaves
- ½ cup whipping (35%) cream
- ½ cup milk
- 2 Tbsp chopped parsley (flat-leaf or curly)
- 1 Tbsp butter (optional)
- ½ cup sliced mushrooms (optional)
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