Creamy Mushroom Soup

Allow an hour and a half to cook this soup.  It must be served with crunchy garlic toasts!


  • 3 cups dried gourmet mushroom blend
  • 2 large onions, chopped
  • 8 cloves garlic, minced
  • 3 Tbsp fresh thyme
  • 3 cups half and half (or cream if you want a shorter lifespan)
  • 2 * large boxes Kitchen Basics chicken broth (this brand has low sodium)
  • sea salt to taste
  • 4 Tbsp butter
  • 3/4 cup flour (add an additional 1/4 cup if you like it thick)


  • Re-hydrate the mushrooms by boiling in water for about 3-5 minutes, then allowing to rest for about 20 minutes.
  • In a stock pot, add butter, onion, and garlic, and cook on medium heat until just starting to caramelize
  • Drain the mushrooms and discard the liquid.  Lightly squeeze the mushrooms to drain a bit of the excess water.
  • Add the mushrooms and continue to cook a few minutes until most of the surface moisture is gone.
  • Add the flour, a bit at a time, and stir until it’s all added.  Cook about 7 minutes until it starts to smell a bit toasty.
  • Slowly add the broth while stirring.
  • Bring the soup to a boil for 2-3 minutes to activate the flour.  Be sure to stir constantly while boiling.
  • Reduce to a simmer, and let cook for at least 15 minutes.  Longer cook time will allow the flavors to imbue the soup.
  • Just prior to serving, add the half and half slowly while stirring, as well as the fresh thyme.  Cook for 3-5 minutes.
  • Serve with crunchy garlic toasts.
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