Creamy Cremini Mushroom Soup Recipes

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Steps:

• 1.Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes. 2.Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes. 3.Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).

Steps:

• Heat oil in a Dutch oven or soup pot over low heat.
• Add in onion; cook/stir until soft and translucent, about 5-7 minutes.
• Add in thyme and cook for 1 minute.
• Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
• Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
• Gradually whisk in broth, scraping up any flour that clings to the pan.
• Simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
• Combine sour cream and milk; whisk into the mushrooms.
• Season with salt and pepper; gently heat until the soup is hot but not boiling.
• Just before serving, stir in lemon juice and sherry (if using).