Stovetop Cream of Mushroom Soup
A silky one pot soup made with browned mushrooms, onion, broth, and heavy cream.
Equipment
- Large pot
- Immersion blender
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 lb cremini mushrooms chopped, or a mix with shiitake and portobello
- 1 medium onion diced
- 2 tbsp butter
- 1 tbsp all purpose flour
- 4 cup chicken broth or vegetable broth
- 1 cup heavy cream added at the end
- ¼ tsp black pepper freshly ground
Instructions
Cooking
- Brown. Melt the butter in a large pot over medium heat and cook the mushrooms and onion about twelve minutes until golden.
- Toast. Stir in the flour and pepper and cook for one to two minutes.
- Simmer. Pour in the broth, scrape the pot, and simmer for ten minutes.
- Blend. Remove from the heat, add the cream, and blend until smooth with an immersion blender.
- Serve. Reheat gently without boiling, taste, and ladle into warm bowls.
Notes
Substitutions: Use vegetable broth for a meatless soup, or swap the cream for full fat coconut milk.
Tips: Pat the mushrooms dry and brown them without crowding. Skip extra salt because the broth is already seasoned.
Storage: Refrigerate three to four days or freeze up to three months.
Nutrition is calculated for one cup of soup.