Ingredients
3 tablespoons butter
1 pound fresh baby bella mushrooms sliced
½ cup chopped yellow onion
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
4 cups chicken broth divided
1 bay leaf
1 cup half and half
Instructions:
Melt butter in a Dutch oven or soup pot over medium high heat. Add mushrooms and onions and saute for 4 to 5 minutes, or until tender.�
Whisk together flour, salt, pepper, thyme, garlic powder and 2 cups of the chicken broth in a medium bowl until smooth. Pour into mushroom mixture and stir to combine.�
Add remaining 2 cups chicken broth and bay leaf and stir to combine. Bring to a boil. Cook, stirring constantly for about 1 to 2 minutes, or until thickened.�
Reduce heat to maintain a gentle simmer. Add half and half and stir to combine. Simmer (uncovered) for 10 minutes, stirring occasionally.
Season with additional salt and pepper, if desired. Remove and discard bay leaf before serving.
ENJOY!
Looks like we are going to have to go for this new one sooon with something I can do to
Thank You for the inspiration, and reminder of how much we love a good mushroom soup.!
I followed your recipe, although I did find that a 1/2 cup of flour seemed to be too much thickener and so I cut it way back to just a 1/4 cup.. My instinct was dead on and the 1/4 cup was plenty.
I stuck pretty close to the rest of the recipe, only adding more mushrooms since we love them so much.. Ohh and I took the mushrooms out of my pot after cooking them to a nice toasty brown, continued on building the soup base up, simmering it down to the right consistency and then returning the mushrooms back into the pot, that way the mushrooms didn’t get all broken up in the process of all the simmering and stirring.
Anyways, Thank You so much for your recipe. The soup turned out amazing and it was gobbled up and thoroughly enjoyed by everyone..!!