cream of mushroom soup
Almost as easy as opening a can and sooooo much better! This is the perfect creamy soup to serve on a cold day. Absolutely delicious, this is one of my go-to recipes when I want something easy, warm, and filling. You can use the base to make just about any cream soup. Recipe can be made vegetarian by substituting vegetable broth for the beef broth.
prep time
10 Min
cook time
20 Min
method
---
yield
4-6 serving(s)
Ingredients
- 16 ounces heavy whipping cream
- 32 ounces beef broth
- 1 medium white onion
- 3 cloves garlic
- 3 cups fresh mushrooms, coarsely chopped
- 1/4 cup butter
- 1/4 cup olive oil
- 1/2 cup flour
- 2 dashes salt, to taste
- 2 tablespoons dried rosemary
- 1 dash cayenne pepper (can substitute white or black pepper according to taste)
How To Make cream of mushroom soup
-
Step 1Coarsely cut onion. Puree onion and garlic in food processor until reduced to pulp.
-
Step 2Melt butter and olive oil in large pot on medium heat. Whisk flour into mixture and cook until bubbly. Slowly add beef broth, whisking constantly until smooth. Cook until mixture has thickened. Reduce heat.
-
Step 3Stir in cream and add mushrooms, onion mixture, and seasonings. Stir to combine. Simmer on low for 15-20 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes