Thick & Creamy Homemade Cream Of Mushroom Soup

1
Family Favorites

By
@Quinnn

I was surprised to learn how many of my friends had never tried fresh, homemade creamy mushroom soup. You can literally make it in the same amount time that you can open a can of the same. It's a wonderful comfort food that you should try at least once. There's nothing hard or complicated about it and tastes so incredible compared to canned.

This is the recipe that I make for my husband and I. For larger families, simply double. Variations follow.

Rating:

★★★★★ 2 votes

Comments:
Serves:
3-4 (Easily Doubled For A Family)
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 8
    oz. fresh, white button mushrooms, cleaned and sliced thinly (factory sliced mushrooms not recommended)
  • 1/2
    cup finely chopped onion
  • 2
    cloves of garlic, minced
  • 4
    tb. butter, divided
  • 3
    tb. flour
  • 2
    cups chicken broth or stock
  • 1
    cup half & half
  • 1/2
    tsp. salt
  • 1/4
    tsp. pepper
  • ·
    parsley flakes
  • ·
    freshly grated nutmeg, optional
  • *CHOOSE YOUR OWN VARIATION BELOW IN DIRECTIONS SECTION*

How to Make Thick & Creamy Homemade Cream Of Mushroom Soup

Step-by-Step

  1. In a medium soup kettle, melt 3 TB. butter. Saute sliced mushrooms and onion until soft. Add minced garlic and saute for 1 more minute. Melt last TB. of butter in with mushroom mixture and add 3 TB. flour. Cook, stirring gently to coat, for 1 more minute.
  2. Add chicken broth, then simmer and stir until bubbly and thickened. Add half & half, parsley (if using) and salt and pepper. Heat on medium-low to heat through. Do not boil once you have added the half & half or it will separate. Check and adjust salt and pepper at end as some broths and stocks are saltier than others.
  3. Ladle into bowls and add a pinch of freshly grated nutmeg, if desired.
  4. ~FOR SWISS MUSHROOM SOUP~

    Butter thick slices of French bread and sprinkle with garlic powder. Place under broiler to toast adding thick slices of Swiss cheese during last minute. Top hot bowls of soup with the cheesy garlic toast.
  5. ~FOR MUSHROOM SPINACH SOUP~

    Add a few handfuls of fresh, chopped spinach (stems removed) during last 5 minutes of cooking.
  6. ~FOR BACON MUSHROOM SOUP~`

    Cook 1 1/2 " pieces of Maple Peppered bacon until just crisp. Drain and add to bowls of soup with chunky garlic croutons.

Printable Recipe Card




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