Homemade Mushroom Soup Recipe

1413482577324Fall is finally here!!! In the Dekker home, we like to kick the season off with a big pot of homemade mushroom soup! We make this tasty fall favorite often, because it’s fresh, delicious, and puts us right into a festive mood. Best of all, it only takes one stock pot, so you’re not stuck with a ton of dishes! We hope you enjoy this simple recipe as much as we do!

What You’ll Need:

1.5 Lbs of mushrooms, rinsed and sliced/diced
(We use 1/2 Crimini and 1/2 White mushrooms)
1/2 large yellow onion, diced
2 cloves garlic, minced
1/2 stick salted butter
juice of 1 lemon
1 cup white wine
(We usually get a decent Pinot Grigio or Sauvignon Blanc since you only need a little and someone’s gotta drink the rest, right?!)
1/4 cup heavy cream
2 Tbsp fresh parsley, minced
1 tsp oregano
1 tsp thyme
salt & pepper to taste

Begin by melting butter in a large stock pot. Add onions and garlic and simmer until onions are softened. Add mushrooms and white wine. Cover pot for 25-30 minutes, or until mushrooms are soft and have created a nice liquid. Add lemon juice, oregano, thyme and parsley. Use an immersion blender (or move mixture into a regular blender) until you have the consistency you like in a mushroom soup. We like to blend half the mixture to a smooth consistency and add it back into the chunkier half to add varied texture to our soup. Add heavy cream and salt & pepper to taste, stir well as it warms back up, and enjoy!1413479305724Happy Fall!

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