Creamy Mushroom Soup

Have I ever mentioned how much I love soup? I think lots of my recipes on my blog are soup recipes. They're just so easy to make, come together fairly quickly, and are always so filling!

I had a ton of mushrooms sitting in my fridge and wanted to use them before they went bad. So I decided on making a creamy mushroom soup.

Creamy Mushroom Soup

Y'all.

My husband HATES mushrooms. But he LOVES this soup! So even if there's a mushroom hater in your family, I'm sure they'll love this soup! Let me know if you give it a try!

CREAMY MUSHROOM SOUP
Yields: 6-8 servings

INGREDIENTS:
- 6 cups of sliced mushrooms
- 5 tablespoons of butter
- salt
- pepper
- garlic powder
- onion powder
- 1 onion, diced
- 2 stalks of celery, thinly sliced
- 5 garlic cloves, minced
- 2 tablespoons of fresh thyme, minced
- 3 tablespoons of flour
- 4 and 3/4 cups of chicken or veggie stock
- 1/2 cup of heavy cream
- fresh parsley for garnish

TO MAKE:
1. In a large pot or Dutch oven, melt 2 tablespoons of butter. Add in a big handful of mushrooms and cook until golden brown, about 5-7 minutes. Stir occasionally. Season with salt, pepper, onion powder, and garlic powder. Set aside.
2. Add in the rest of the butter. Melt the butter down and add in the rest of the mushrooms, onion, thyme, and celery. Season with your seasonings and cook until the veggies are soft, stirring frequently. 
3. Add in your flour and more salt and pepper and any additional seasonings. Give everything a good mix, making sure the flour is cooked. Add in 3/4 cup of broth and stir again.
4. Add in the remaining 4 cups of broth and give everything one last stir. 
5. Bring the soup to a simmer and let everything cook for 20-25 minutes. Stir occasionally.
6. Using an immersion blender, blend the soup until almost all of the mushrooms are pureed. Stir again and add in the heavy cream. 
7. Taste the soup and adjust the flavor to your liking. 
8. Serve hot with reserved mushrooms on top. Top with fresh parsley. Enjoy!