30 Minute Cream Of Mushroom Soup Recipes

Steps:

• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Steps:

• Melt the butter in your soup pot over medium heat.
• Add all the vegetables and saute until the onions are opaque and the celery and leek have softened - approximately 5 - 10 minutes.
• add flour and mix well.
• add milk and chicken stock and mix well.
• season with slat and pepper.
• reduce heat to medium low - cover and cook for 25 minutes stirring occasionally.
• use a hand blender or a regular blender to puree the soup.
• serve.