Saturday, January 1, 2011

Creamy Mushroom Soup

Happy New Year!

Here's an awesome soup recipe to keep you warm on this cold New Year's Day {well its cold in Indianapolis where we are at the moment}!

The recipe originally comes from the Family Fun magazine. I make it basically the same way they do, but I think I just throw a few more veggies in... except for the mushrooms, ironically. My husband doesn't like mushrooms so I don't use as many as the recipe calls for. I think its delicious either way though! Also, the thyme in this recipe is really a MUST. It adds so much flavor and if you leave it out you will really be missing the glory of this soup.

Creamy Mushroom Soup

6 TBSP. Butter
1 Medium Onion
3 TBSP Flour
2 tsp. Salt
1 tsp. Pepper
6 Cups Chicken Broth
1/2 Lb. Mushrooms, sliced
1 Cup Celery, sliced
1 Cup Carrots, chopped
2-3 Cups Red Potatoes, quartered
1 Yellow Summer Squash, chopped
1 -1 1/2 Cups Frozen White Corn Kernels, mostly thawed
2 tsp. Thyme
2 Cups Light Cream
3/4 Cup Parmesan Cheese, grated {plus more for garnish}
2 Cups Chicken, cooked and cubed

Heat a large pot over medium-high heat and melt butter. Saute onions in melted butter for about 6 minutes, or until onions start to get tender. Stir in the flour, salt and pepper and mix, making a roux, until smooth. Add the broth slowly, whisking as you go. Turn up the heat up if necessary and bring the mixture to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn and thyme. Reduce heat to a simmer and cover the soup. Cook until vegetables are tender, about 20-30 minutes.

Add the cream, parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not boil. Ladle soup into bowls and sprinkle with additional parmesan if desired.


  1. Very cool that you added lots of extra veggies. Does Addie like the soup?

  2. I am making this as I type.....looks and smells wonderful.

  3. i'm not a mushroom fan either, but sounds great!