Cream of Mushroom Soup

Winter is coming, at least it's supposed to be! Since I'm in California, we haven't seen much rain, but the temperatures are dropping....in my book that means it's time for some warm homemade soup! Today it's Cream of Mushroom Soup!

Ingredients: 

1/4 cup Unsalted Butter
1 1/2 lbs. Cremini Mushrooms, sliced thinly
3 Garlic Gloves, minced
1 Small Onion, diced
1 Cup Red Wine
4 Cups Chicken Broth
1 Cup Heavy Whipping Cream
1/2 Tsp. Rosemary ( Dried is fine, but I prefer fresh Rosemary)
Salt and Pepper to taste
2 Tbs. Corn Starch

Directions:


Melt butter in a large stock pot or Dutch Oven over medium heat.  Add garlic and onions and cook until translucent. About 3-4 minutes. Add mushrooms and cook until tender and browned, string occasionally, for about 5-6 minutes. Slowly stir in wine, (if you're not a big wine person, add slowly and taste until you think it's enough) and simmer until liquid is reduced slightly, about 5 minutes. Add cream and chicken broth until slightly thickened, about 2-3 minutes. Season with salt and pepper to taste. 

Hint: I prefer to put my soup through the blender to make it creamier. Then I put back in stockpot/dutch oven and add cornstarch to thicken. When adding corn starch, make sure soup is still hot, reheat on medium heat if needed. Add the 2 Tbs. Cornstarch to about 1/4 cup of COLD water and dissolve completely, stirring to break up chunks. Then slowly add to soup mixture and stirring constantly, bring to a low boil. You will notice that the soup has become thicker. If it's still not thick enough for your taste, add corn starch mixture again until you achieve the consistency you desire.

Serve with warm french bread, or a salad and enjoy!!!