creamy comfort mushroom soup

★★★★★ 2
a recipe by
Cindy DeVore
Amissville, VA

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!

★★★★★ 2
serves 6 to 8
prep time 20 Min
cook time 20 Min

Ingredients For creamy comfort mushroom soup

  • 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

  • 1
    Melt 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.
  • 2
    Uncover pot and increase heat to medium. Add salt and pepper, and cook on medium heat for 1 minute. Turn off heat and set aside.
  • 3
    In 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.
  • 4
    Continue 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.

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