Easy Creamy Mushroom Soup

We accidentally bought four pounds of mushrooms this week.  Accidentally, because when I told my daughter to go pick out "a bag of mushrooms," I was thinking of the mushroom bags at Fred Meyer, but we were shopping at Winco, which offers actual small shopping bags for mushrooms, and they're about twice as big as the Fred Meyer bags.  She dutifully filled the bag (no wonder she took so long!) and I didn't have the heart to make her put them back since she did exactly what I asked.

So...we're using mushrooms this week.  I already had two recipes that called for them, and I'll saute some in butter and freeze them for future meals, but she also asked me to make mushroom soup.  I found a recipe online that sounded good, but, as you know if you've read this blog for any length of time, I'm not capable of leaving well enough alone.  And so I tweaked it.  Significantly.  Beyond recognition.  And it's delicious. 

Easy Creamy Mushroom Soup


4T butter
3/4 pound cremini mushrooms, thinly sliced (if the mushrooms are very large cut them in thirds and then slice)
1/2 c. onion, chopped
2 cloves garlic, minced
Leaves from 2 sprigs fresh thyme (I actually used three that were each about 3" long)
1 tsp. salt
1/4 tsp. black pepper
3 c. chicken broth, divided
6 T. cornstarch
1 1/2 c. half and half


In a 3 quart saucepan, melt butter over medium heat.  Add mushrooms, onions, and garlic and saute until the onion is soft and mushrooms are tender.  Add thyme, salt, pepper, and 2 1/2 cups chicken stock.  Heat, stirring occasionally, until bubbling.

Combine the cornstarch and remaining 1/2 cup of chicken broth, stirring until smooth.  Stir into soup mixture.  Continue stirring until thickened.  Reduce heat to low; stir in half and half and simmer, stirring occasionally, until heated through.

Makes three servings.

And now I have to go make another batch because there are no leftovers for a certain 9-year-old's lunchbox thermos this week.  😀