Real Recipes From Real Home Cooks ®

easy/peasy essentials: cream of mushroom soup

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

Put this together for a friend who is currently on a liquid diet. It is actually quite simple to assemble. I wanted to highlight the mushrooms, so I left out other things like garlic and onions; however, you can add those items if you choose. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 2 - 3
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For easy/peasy essentials: cream of mushroom soup

  • 1 - 2 Tbsp
    sweet butter, unsalted
  • 8 - 10 oz
    mushrooms, more on this later
  • 2 - 3 Tbsp
    dry white wine, like chardonnay
  • 2 c
    chicken stock, or vegetable broth
  • 2 Tbsp
    flour, all-purpose variety
  • 1 tsp
    kosher salt, to taste
  • 1/2 tsp
    ground black pepper, to taste
  • 1/2 tsp
    celery seed, ground
  • 1/2 tsp
    dehydrated onions
  • 1/4 tsp
    dried thyme
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    sweet paprika, not smoked
  • 2 Tbsp
    heavy cream

How To Make easy/peasy essentials: cream of mushroom soup

  • 1
  • 2
    What will you need? You will need an immersion blender, or a regular blender, like a Vitamix, and a good pot.
  • 3
    Vegan If you want this to be vegan, then sub out the butter for a non-flavored oil, like grapeseed, use vegetable broth in place of chicken stock, and leave out the heavy cream… There you go.
  • 4
    What to serve with it? Soups, like this, pair well with a salad, and some crusty bread or crackers. I like to put pureed soups in a mug, and sip them like I would some coffee or tea.
  • 5
    How to store it? This soup will last 5 – 7 days, covered in the fridge, or several months, if frozen.
  • 6
    Gather your ingredients (mise en place).
  • 7
  • 8
    Clean, destem, and chop up the shrooms.
  • 9
    Melt the butter in a pot over medium heat, then toss in the mushrooms.
  • 10
    Cook until they soften, and just slightly begin to brown, about 10 – 12 minutes. Add the wine and cook down until the wine is reduced by half, about 3 – 5 minutes.
  • 11
    If you want to add some onions and garlic, cook them with the shrooms.
  • 12
  • 13
    Add the chicken stock, or vegetable broth into a bowl, or measuring cup, add all the dry spices and the flour, then whisk until blended.
  • 14
    Pour into the pot with the mushrooms, and simmer until the sauce begins to thicken, about 5 – 8 minutes.
  • 15
    Use an immersion blender, or a regular blender and puree… Blend Baby Blend
  • 16
  • So yummy
    Serve with crusty bread or crackers, and maybe a side salad with a nice crisp chardonnay. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • 19