Creamy Comfort Mushroom Soup

By Cindy DeVore
@valleygreennaturals

Our family adores cream soups... The creamier, the better!

With this one, we love to make a loaf of sourdough in the bread maker and serve thick slices with the soup for dipping.

A variety of mushrooms can be used in this soup, but we like to keep it easy and inexpensive. This is one of those ultimate comfort foods, pure and simple!

Rating:

★★★★★ 2 votes

Serves:

6 to 8

Prep:

20 Min

Cook:

20 Min

Ingredients

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1/4 lb: organic butter
1 1/2 lb: white mushrooms, washed and thinly sliced
2: shallots, finely chopped
1 tsp: kosher salt
1 pinch: ground pepper
5 Tbsp: all-purpose flour
1 c: organic whole milk
1 c: organic half and half
16 oz: organic chicken broth or stock

How to Make Creamy Comfort Mushroom Soup

Step-by-Step

1Melt 3 tablespoons of butter in a medium pot over medium heat. Add mushrooms and shallots. Cook in butter for 1 to 2 minutes. Reduce heat to very low. Cover and cook mushrooms, stirring occasionally, until they are soft, 5 to 7 minutes.
2Uncover pot and increase heat to medium. Add salt and pepper, and cook on medium heat for 1 minute. Turn off heat and set aside.
3In a separate pot over medium heat, melt the remaining 4 tablespoons of butter. Slowly whisk in the flour, milk, and half & half. Continue whisking until smooth. Cook mixture, stirring often, until thickened and bubbling.
4Continue stirring and slowly add the chicken broth or stock. Bring mixture to a gentle simmer. Add cooked mushrooms, and season with salt and pepper to taste. Soup may be thinned with milk or half & half if desired. Ladle into bowls and serve with thick slices of bread.