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Delicious Einkorn Cream of Mushroom Soup in a bowl topped with grated Parmesan cheese.

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.

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