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Cream of Mushroom Soup II

SUBMITTED BY: Michelle Chen PHOTO BY: ZIP1992

"Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it."
RECIPE RATING:
The reviewer gave this recipe 34 stars. This recipe average a 4.7 star rating.
Read Reviews (31)
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 pound fresh mushrooms
  • 1/4 cup margarine
  • 4 green onions, thinly sliced
  • 3 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable broth
  • 1 cup light cream
  • salt and pepper to taste
  • 1 sprig fresh thyme leaves
  • 1 tablespoon chopped fresh chives

DIRECTIONS

  1. Thinly slice the mushroom caps, discarding the stalks.
  2. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
  3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
  4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2005 by chellebelle
I like this because you don't puree the mushrooms, leaving nice pieces in the soup. I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2006 by SUMRFUN1
I added a few items, and it turned out very tasty. I used 3 oz. of shiitake, 6 oz. of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2004 by GMCHAP
Very tasty soup. A little different as mushrooms are not pureed but still good. I had no... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by BREEZIE
This is wonderful!! It was so easy! I doubled it and it all went. I tried it with asparagus... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2007 by mermaid
This is a great recipe. I use a combination of wild mushrooms, any will do. Chop finely. For... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2007 by Wilemon
We thought this was pretty good but prefer chicken broth to the vegetable and could use a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by LINRM
I used portabella mushrooms, and they tasted wonderful. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2008 by Lori
Very nice soup with a good depth of flavor. I used chopped shallot instead of green onion and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2008 by ktleeg
I was looking for a simple cream of mushroom soup recipe ... and this is it! I didn't use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2006 by Kim S
This was the best soup I ever made. I used chicken broth instead and a little more flour. We... MORE