Cream of Mushroom Soup

Homemade cream of mushrooms soup is incredibly easy and way more flavorful and healthy than the canned variety. This recipe calls for crimini mushrooms, but depending on your preference and/or what you have on hand, you could use a mix of crimini, shitake, or oyster.

Yield: 4-6 servings | Total Time: About 30 minutes

Ingredients:

• 4 Tbsp. unsalted butter

• 4 cloves garlic, minced

• 1 large shallot, peeled and minced

• 1 pound crimini mushrooms, roughly chopped

• 1/2 tsp. fresh thyme

• 2 Tbsp. port

• 2 Tbsp. flour

• 4 cups chicken or vegetable stock

• 1 cup cream

• 1 cup whole milk

• 1/8 tsp. red pepper flakes (or more to taste)

• Salt and pepper to taste

Directions

Melt the butter in a large pot over medium low heat, then add garlic and onion and cook, stirring occasionally, until soft, about 5 minutes. Add mushrooms, thyme, and red pepper flakes and cook for another 2-3 minutes.

Add port and increase heat to medium and cook, stirring occasionally until liquid has reduced a bit, about 8-10 minutes. Add flour and stir until vegetables are evenly coated.

Add stock and bring to a boil, then reduce heat to medium low and add cream and milk. Continue to cook until soup has thickened and flavors have melded, stirring occasionally, about 15 minutes. Season with salt and pepper, then serve.