Cream of Mushroom Soup
This cream of mushroom soup recipe is so smooth, rich and incredibly delicious.
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon butter
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 3 cups chicken broth
- 2 cups cauliflower
- ⅛ teaspoon dried thyme leaves or ½ teaspoon fresh thyme leaves
- 2 ounces cream cheese diced
- salt & pepper to taste
Instructions
- Heat butter in a saucepan over medium-high heat. Add mushrooms and cook until tender. Remove and set aside ¼ cup mushrooms for garnish.
- Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, cauliflower, and thyme. Simmer uncovered for 10 minutes or until cauliflower is tender. Add cream cheese and simmer 1 minute more.
- Blend soup with a hand mixer until smooth. Season with salt and pepper to taste.
- Spoon into bowls, top with a drizzle of heavy cream (if desired) and reserved mushrooms.
Notes
- Allow cream cheese to reach room temperature for smooth blending.
- Cut cauliflower into small pieces for quick, even cooking and blending.
- To thicken cream of mushroom soup, whisk in heavy cream; thin it with milk if needed.
- Use a hand mixer with a towel to prevent splatters.
- Leftovers will keep in an airtight container in the refrigerator for 3 days.
Nutrition
Serving: 0.75cup | Calories: 129kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 142mg | Potassium: 509mg | Fiber: 2g | Sugar: 3g | Vitamin A: 281IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 1mg