Cream of Mushroom Soup

We are a SOUP family. I've probably said that 100 times on this blog. Our local grocery store has EXCELLENT soups fresh and hot available daily. While running errands - I often grab a cup of soup for $2.50 for lunch. YUM! We also take advantage of their warm soup during soccer season - chilly fall games and wet spring games are always better with a cup of warm soup between games. My favorite soup is called "Turkey Cheddar Jalapeno" and I refer to it as "my baby" because it's so precious to me (haha). Recently Izzie (11) tried their Cream of Mushroom soup and exclaimed "MOM! I found MY baby!!!" My husband and 3 of our kids are GAGA for mushrooms. I don't mind them. Our youngest hates everything. As a normal person - I could never imagine myself making Cream of Mushroom Soup from scratch. I could never imagine loving it - OR could I imagine making it for my family for dinner. BUT - it happened - and it was amazing. Cream of Mushroom Soup 4 T butter

1 T EVOO

2 onions diced

4 cloves garlic minced

2 cartons sliced mushrooms (I grabbed Cremini and white button)

2 t chopped thyme divided

6 T all-purpose flour

4 c chicken broth

2 t salt adjust to taste

1 t black cracked pepper adjust to taste

2 beef bouillon cubes, crumbled

1 cup heavy cream or half and half (sub with evaporated milk)

Chopped fresh parsley and thyme to serve

Instructions

Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.

Add mushrooms and thyme, cook for 5 minutes.

Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.

Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste. I used my immersion blender to create a smoother - silkier soup BUT was told by Izzie that next time I make this soup - she wants it with more large mushroom pieces. SO - I think next time I'll get 3 cartons of mushrooms and use the immersion blender with a light hand. Mix in parsley. Serve warm.

*Made it again - didn't use the immersion blender and added 2 large portabella mushrooms (de-gilled and diced) to it. THE KIDS STILL WANT MORE MUSHROOMS! 

**When I mess with it - I tend to add more cream - so if I do that I add more beef bouillon to keep the flavors level.