Mushroom Soup is a classic soup I often buy in a can for our family however after a great sale on mushrooms, I found myself with a 10 pound box of mushrooms and no where to hide. This is how I made a chunky flavourful soup, which is freezer friendly.

Supplies

85 grams of Butter ( 6 TBSP)
1 Onion diced
1/2 cup of Celery diced (2 stalks)
1.5 lbs of Mushrooms - any kinds
1 tsp of dried Thyme
6 TBSP of Flour
4 cups of Chicken Broth
1 cup of Heavy Cream
1 tsp of dried Mustard
Salt and Pepper to taste

Needed Tools:

Large Cooking Pot
Large Wooden Spoon
Cutting Board
Large Chef Knife
1 tsp measure
Immersion Blender
2 cup liquid measure

Step 1: Cook the Onions and Celery

Turn the heat onto Medium High.
To your Large pot add the butter and allow to melt before adding the vegetables.
Once the butter is melted, add the diced onion and diced celery.
Allow to cook for about 4-5 minutes.
While the vegetables are cooking, you can cut up the mushrooms.
Using a large Chef knife or a knife you feel comfortable cutting with, cut the mushrooms into 1inch pieces.
Stir the onions and celery with your large wooden spoon when the onions become translucent.

Step 2: Add the Mushrooms and Thyme, Cook .

To the large pot, add your mushrooms and dried Thyme.
Stir well with the wooden spoon. Allow to cook for 12 minutes until the mushrooms have reduced to half.

Step 3: Add the Flour and Cook.

Sprinkle the flour over top of the mushroom mixture, stir in well.
Allow the flour to cook, this will take several minutes.
At this time your mushrooms will look more like stuffing, no need to worry.

Step 4: Add the Chicken Stock and Cook.

Add the 4 cups of Chicken stock to your large pot.
With your wooden spoon, stir the mushrooms tiring to unstick all the goodness that is stuck to the bottom of the pot.
Once you are done, cook for 15 minutes.

Step 5: Add the Heavy Cream and Simmer.

Reduce the heat to Low.
Stir in 1 cup of Heavy Cream.
Simmer Soup for 5 minutes.

Step 6: Remove From Heat and Seson.

Remove Soup from the heat.
Add Pepper to taste.
Add salt to taste. (I like to use Kosher salt in my cooking but feel free to use what you are use to)
This is optional - Add 1 tsp of dried Mustard.
Stir well.

Step 7: Let’s Blend Together.

I took 1 2/3 cup of soup and placed it into a glass measure.
Using an Immersion blender, I mixed this small portion of soup together.
You may wish to blend all your soup but we like ours chunky so I only did a small portion.
Pour the blended soup into the large pot.

Step 8: Time for Lunch.

This is a great soup for any meal.
It will keep in the fridge up to five days.
Instead of always reheating the large pot of soup, remove the portion you need and heat that up. This will prevent bacretia from growing.
You can freeze this soup. I use large ice cube trays. You can also use zip lock bags.
Defrost soup in the fridge over night.
Enjoy this chunky soup!

Introduction: Creamy Mushroom Soup - Chunky Style