Cream of Mushroom Soup
Cream of mushroom soup is a comforting and velvety concoction bursting with the earthy richness of mushrooms, making it a beloved classic in the world of soups.
Servings: 4
Ingredients
- ½ cup butter salted
- ½ onion white or yellow onion, diced
- 16 ounces sliced mushrooms white button mushrooms work great, can use a variety
- 1 ½ teaspoons rosemary dried
- 2 teaspoons garlic powder
- ½ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
Instructions
- In a large pot, melt the butter over medium heat. Once the butter is fully melted, add the onion and cook for 5-7 minutes, or until the onions are soft and begin to turn translucent.
- Add the mushrooms, dried rosemary, and garlic powder. Continue cooking over medium heat until for an additional five minutes, giving the mushrooms time to soften.
- Stir in the flour until it evenly coats the mushroom mixture. Gently whisk in the chicken broth and bring the mixture to a boil, stirring occasionally.
- Once the mixture reaches a boil, add the heavy cream and stir the soup continuously until it has thickened.
- Serve and enjoy!
Notes
- We like to top this soup with a sprig or two of fresh thyme for some extra flavor.
- You can use white or brown mushrooms in this recipe as long as you have 16 ounces worth.
- If you have fresh garlic, you can replace the powder with 3-4 cloves of freshly minced garlic. You will still add it to the pot with the mushrooms.
- Store your leftover soup in the fridge for up to 5 days. When reheating your soup, transfer a serving to a microwave safe bowl, cover with a paper towel, and microwave on 30 second intervals, stirring after each interval, until the soup is warm all the way through.
- You want to make sure that no clumps of dry flour remain in your pot before adding the chicken broth. This provides the base of your rue, which is the crucial step in making sure your soup thickens. If there are clumps of dry flour, your soup will not thicken properly.
- I like having slices of mushrooms scattered throughout my soup, but if you want smaller pieces of mushroom you can dice them as small as you would like. You can also run an immersion blender through the soup if you want it very pureed and creamy.
- Cooking the mushrooms for five minutes helps release their flavor, giving you that classic mushroom taste after your soup has thickened.
- This soup is great served with a grilled cheese or other grilled sandwich, baked potato, roasted veggies, etc.
Nutrition
Serving: 1 of 4 servings | Calories: 487kcal | Carbohydrates: 17g | Protein: 5g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1072mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1590IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
