I have to confess that appetizers and starters often get forgotten in my kitchen. So much time and effort goes in to my main courses and side dishes that I very rarely take the time to make a starter. But I was inspired listening to a friend’s typical holiday party menu that always includes a starter that I decided to start making more of an effort. And after the fabulous inspiration from my fellow Sunday Supper bloggers this past Sunday I have a whole list of appetizers I want to try.
Today I wanted to share with you a wonderful starter soup that is creamy and full of flavour and thankfully doesn’t take too much effort. So you can wow your guests without having to labour long over it. If all you have ever had is tinned mushroom soup then you are missing out because this incredible. Hubby has made me promise that this won’t be a one time soup.
Image may be NSFW.
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Cream of Mushroom Soup
340g (12oz) mushrooms, your choice
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon freshly ground nutmeg
1 tsp thyme
240mL (1 c.) vegetable broth
60mL (1/4 c.) white wine
4 Tbsp cornstarch
240mL (1 c.) cream
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I chose to use three different mushrooms for my soup, I used cremini, portobella and chestnut. Chop up mushrooms.
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Heat oil a skillet set over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the onions and garlic and cook until the onions are translucent. Lightly sprinkle the salt and pepper over the mushroom mixture.
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Deglaze the pan with the wine and cook for 1-2 minutes until the liquid is mostly gone. Add broth, thyme and nutmeg. Simmer for 1 minute.
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Puree soup in a food processor or with a stick blender. Combine cornstarch with cream and add to the soup; cook stir occasionally until thick but do not allow to boil.
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We found this was perfect served with my Cheesy Mushroom Pull Apart Bread.
- 2 Tbsp olive oil
- 340g (12oz) mushrooms, your choice
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 onion, diced
- 2 cloves garlic, minced
- ½ teaspoon freshly ground nutmeg
- 1 tsp thyme
- 240mL (1 c.) vegetable broth
- 60mL (1/4 c.) white wine
- 4 Tbsp cornstarch
- 240mL (1 c.) cream
- I chose to use three different mushrooms for my soup, I used cremini , portobello and chestnut mushrooms. Chop up mushrooms.
- Heat oil a skillet set over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the onions and garlic and cook until the onions are translucent. Lightly sprinkle the salt and pepper over the mushroom mixture.
- Deglaze the pan with the wine and cook for 1-2 minutes until the liquid is mostly gone. Add broth, thyme and nutmeg. Simmer for 1 minute.
- Puree soup in a food processor or with a stick blender. Combine cornstarch with cream and add to the soup; cook stir occasionally until thick but do not allow to boil.