Pioneer Woman Cream of Mushroom Soup Recipe
The Pioneer Woman Cream of Mushroom Soup Recipe is amazing. It is much better than the canned version.
Ingredients
- 1 pound fresh mushrooms sliced thin.
- 4 tablespoons salted butter.
- 1 small onion finely diced.
- 2 cloves garlic minced.
- 3 tablespoons all-purpose flour.
- 2 cups chicken or vegetable broth.
- 1 cup heavy cream.
- 1/2 cup dry white wine optional.
- 1 teaspoon fresh thyme leaves.
- Salt and black pepper to taste.
Instructions
Clean the Mushrooms
- Wipe the mushrooms with a damp paper towel. Slice them into even, thin pieces.
Sauté the Vegetables
- Melt butter in your large pot. Add the onions and mushrooms together. Cook until they are golden brown.
Add the Garlic
- Throw in the minced garlic and thyme. Stir for one minute until it smells fragrant.
Stir in Flour
- Sprinkle the flour over the cooked mushrooms. Stir well for two minutes to cook the flour.
Pour in Liquids
- Slowly whisk in the broth and wine. Keep stirring to avoid any flour lumps.
Let it Thicken
- Bring the soup to a gentle simmer. Let it cook for ten minutes until thick.
Add the Cream
- Turn the heat to very low. Pour in the heavy cream and stir gently.
Final Seasoning
- Add salt and pepper to the pot. Serve it hot in small soup bowls.
Notes
- Use different types of mushrooms for better flavor.
- Do not wash mushrooms with too much water.
- Sauté mushrooms until they are dark and brown.
- This browning creates a very deep, rich taste.
- Use fresh thyme instead of dried if possible.
- Add the cream slowly to keep it smooth.
- Do not let the soup boil after adding cream.
- If too thick, add a splash of broth.
- Use high-quality butter for a silky finish.
- Garnish with fresh parsley for a pretty look.