Creamy Mushroom Soup
An easy recipe for creamy mushroom soup with paprika and thyme.
Ingredients
- 4 cups chicken or vegetable broth
- 8 oz mushrooms
- 3 medium potatoes
- 1 medium onion
- 1 tsp paprika
- 2 tbsp butter
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 tbsp flour
- 1 tsp fresh thyme
- 1/4 cup sour cream
Instructions
- Gather all of your ingredients.
- Prepare your veggies.
- Peel the potatoes and chop them into cubes.
- Clean the mushrooms by wiping them with a damp paper towel. If you wash them, they get soggy - so don't do that.
- Discard the mushroom stems and thickly slice the caps.
- Dice the onion.
- Put the 4 cups of broth into a stock pot. Add the potatoes and bring to a boil. You will cook them for about 12 minutes until they can be pierced with a fork, but are not falling apart. If they get soft and the other steps are not ready, just lower the heat.
- While the potatoes are boiling, melt the butter in a frying pan.
- Add the onions and mushrooms to the melted butter. Sprinkle with paprika and cook until soft, about five minutes. Don't let the pan get too dry. I had to add more a little more butter. Stir regularly.
- While everything else is cooking, prepare your roux by combining the milk, heavy cream, and flour. I did that in a measuring cup and mixed it with a fork.
- When the mushrooms are ready, add the roux. NOTE: I had a bit of excess liquid in my pan, so I poured it off first. Stir regularly and heat through until thickened, about three minutes.
- Add the creamy mushroom mix to the potatoes and broth.
- Stir in the fresh thyme.
- Stir in the sour cream.
- Let cook until the entire thing is heated through.