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This year for Thanksgiving I tried to make as much ahead as possible to reduce my stress and work load on the big Turkey Day. I have been making my Green Bean Casserole from scratch for a number of years now. This year I decided to pull out the cream of mushroom and make it into a soup first. we ate two bowls and put the other half into the fridge for the casserole on Thanksgiving.
Prep Everything First
This just makes your life more simple and will make the actual cook go faster. I started by mincing up the garlic and fine dicing the shallot. Thinly slice 6 to 8 of the mushrooms and set aside, then diced up the rest of the mushrooms. Prep work is done, see how easy.
Let’s Get This Cook Started
Into a large skillet, I used my cast iron skillet, add 1 tablespoon of olive oil and 2 tablespoons of the butter over medium low heat. Add the shallot first and let cook a minute or two and then add the garlic let them cook a few more minutes together. Stir frequently to prevent the garlic from burning. now add in the diced mushrooms and let cook a few minutes to soften.
To the skillet add 2 more tablespoons of butter and 3 tablespoons of all purpose flour. Stir well and let the flour cook for about 5 minutes to cook the raw flour taste out. Next add in the fresh thyme leaves, 3 cups of warm water and 3 teaspoons Better than Bullion Mushroom Base. You can find this in most grocery stores today or you can get it on amazon Stir to combine, bring to a boil and reduce the heat to a simmer. Let this simmer for 40 to 50 minutes, stirring occasionally.
While it is simmering in a separate skillet add the remaining 2 tablespoons of butter and the sliced mushrooms and cook for about 5 minutes, stirring occasionaly and set aside to garnish the soup.
After the soup has been simmering for 20 minutes I used an immersion blender to blend up the mushrooms to make the soup smoother. You can skip this if you like the texture, it doesn’t change the taste. If you don’t have an immersion blender you can transfer some of it to a regular blender in batches. Just be careful blending the hot liquid it expands in the blender.
Turn off the heat and add the heavy cream whisking it well to incorporate. Ladle into bowls and add in some of the mushroom slices and garnish with a fresh sprig of thyme or 2, optional. Serve with some crusty toasted bread and enjoy.
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Creamy Mushroom Soup
The super comforting and hearty soup comes together fast and is easy to make. Perfect for a fall week night dinner or lunch.
- 1 Tbsp Olive Oil
- 6 Tbsp Unsalted Butter Divided
- 24 Ounces Mushrooms I used Baby Bellas
- 1 Shallot Fine Diced
- 2 Cloves Garlic Minced
- 1 Tsp Salt
- 1 Tsp Pepper
- 3 Tbsp All Purpose Flour
- 3 Cups Water
- # Tsp Better Than Bullion Mushroom Base
- 1 Cup Heavy Cream
- 2 Sprigs Fresh Thyme More to Garnish
In a large skillet add 1 Tbsp Olive Oil and 2 Tbsp Butter over medium heat.
Add the minced garlic and diced shallot and sautée for a couple of minutes
Thinly Slice 6 to 8 of the mushrooms and set aside and dice the rest
Add the diced mushrooms to the skillet and let them cook down a few minutes starring often
Add 2 more Tbsp of the butter and let it melt
Add in the AP flour and stir to combine and let the flour cook out about 5 minutes
Add 3 cups of water and 3 Tsp of Better Than Bullion Mushroom Base and stir well to combine.
Add the fresh Thyme
Bring to a boil stirring constantly and reduce to a simmer for about 45 minutes
Use an Immersion Blender to blend up the mushrooms until they are the consistency that suits your taste, I like mine pretty well blended up
Turn off the heat and add the heavy cream and stir to combine
In a separate skillet add the remaining 2 Tbsp of butter and the reserved mushroom slices and sautée them for 5 minutes.
After you ladle the soup into a bowl add some of the sautéed mushroom slices and garnish with a fresh thyme sprig