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HOMEMADE CREAM OF MUSHROOM SOUP
Einkorn Cream of Mushroom Soup tastes delicious on a cool fall day. Using bone broth as a base makes this a tasty, nutritious soup.
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Ingredients
16
oz
baby bella mushrooms, sliced and quartered
1
small onion, chopped
about a cup
1/4
cup
butter
1/2
cup
Einkorn flour
1/2
cup
packed grated Parmesan cheese
freshly grated Parmesan tastes better
1/2
cup
heavy whipping cream
1/4
tsp
mineral salt
1/8
tsp
ground black pepper
4
cups
bone broth, chicken or beef
Instructions
Melt butter in a medium pot, add onion, saute for 2 - 3 minutes
Add sliced bella mushrooms, saute until juices are released from the mushrooms about 8 minutes. Salt and pepper the mushrooms, stir
Sprinkle the mushrooms with Einkorn flour, saute an additional 1 - 2 minutes
Add the bone broth and sprig of fresh thyme, whisk and simmer 10 minutes, remove the thyme sprig and throw away
Pour half of the soup into a blender, blend until smooth. Add back to the pot
Add Parmesan cheese, stir until melted. Add heavy cream and serve
Notes
I try to use organic ingredients as much as possible!
Keyword
HOMEMADE CREAM OF MUSHROOM SOUP