Cream of Mushroom Soup

My favorite homemade cream of mushroom soup. Better than any other I have ever had!

First of all, this, unfortunately, is a stock image because the last time I made this I forgot to take a picture. My wife and kids loved this. In fact, my wife and daughter Kelly said it was the best Cream of Mushroom Soup they had ever had.

I could eat the whole pan by myself! – Me

I prefer to use baby portabellas, but you can use any mixture of your favorite mushrooms. The next time I make this I am going to go to the Farmer's Market in town and get a variety.

Cream of Mushroom Soup

Ingredients

Feel free to change these measurements however your tastes wish. This is how I make it.

• 3 cups heavy whipping cream

• 1 onion

• 4 cups baby portabella mushrooms

• 1/4 cup unsalted butter

• 1/4 cup chicken bouillon broth

• 3/4 tsp. thyme

• Salt and pepper to taste

Directions

1. Sweat onions in butter with the mushrooms. (Until onions are translucent).

2. Add chicken bouillon broth and thyme and bring to a boil.

3. Add in heavy whipping cream and simmer.

Once the soup reaches the desired temperature you are ready to eat! Feel free to share your variation in the comments! I am always looking for ways to improve my homemade recipes!