Cream of Mushroom Soup
A homemade cream of mushroom soup that is creamy, earthy, and a true comfort food, far superior to canned versions.
Ingredients
Main Ingredients
- 1 lb mushrooms, chopped Use a mix of cremini, shiitake, or portobello for best flavor.
- 1 medium onion, chopped Substitute with shallots or leeks if desired.
- 2 Tbsp butter Butter gives the best flavor, but olive oil can be used instead.
- 4 cups broth (chicken or vegetable) Use vegetable broth for a vegetarian option.
- 1 cup heavy cream or non-dairy alternative Add at the end for creaminess.
- 1 Tbsp flour To thicken the soup.
- to taste salt and black pepper Add during cooking and adjust at the end.
Instructions
Preparation
- Chop about a pound of mushrooms and one onion.
- Melt two tablespoons of butter in a large pot.
Cooking
- Add the mushrooms and onions to the pot. Let them brown for about 12 minutes without crowding the pan.
- Sprinkle in a bit of salt and black pepper, then stir in the flour and cook for an additional 1-2 minutes.
- Slowly add in the broth while stirring continuously. Let the mixture simmer for about 10 minutes.
- Turn off the heat and add in the heavy cream, blending with a stick blender to desired consistency.
- Taste and adjust seasoning as necessary. Serve hot.
Notes
Pat mushrooms dry before cooking for better results. You can freeze the soup but skip adding cream until reheating.