Dreamy and creamy, cream of mushroom soup is loaded with herbs and mushrooms that have been sautéed to a delicate taste. This is for you if you enjoy the flavour of cream of mushroom soup but can tolerate the canned variety. You can quickly prepare this sophisticated, thick, rich soup at home that would pass muster in a restaurant.

A mushroom soup lover’s fantasy has come true. For a delicious supper, accompany this delicious soup with homemade Parker House rolls and some stir-fried or air-fried veggies.

Creamy Mushroom Soup

This soup is no exception to the rule that soup on a chilly night just warms the spirit. It’s a super power comfort meal in a bowl, made with buttery sautéed mushrooms and onions and cooked in a wonderfully seasoned cream sauce. Dinner is ready with a salad and a beautiful loaf of bread!

This soup is simple to make and extremely tasty thanks to pantry items that are simple to obtain. The earthy, savoury flavour of the mushrooms is fantastic and very satisfying. If you enjoy mushrooms, you will adore this decadent meal.

Mushroom Soup Ingredients

Butter: Adds a tonne of flavour while cooking the onion and mushrooms.
Onion: For the greatest texture, cut it into dice.
Sliced baby bella mushrooms
For thickening, use flour.
Italian seasoning is one of my go-to spice combinations since it has so many incredible tastes.
Fresh thyme: Gives food a taste boost.

How to Make Cream of Mushroom Soup

Saute: Place the butter, onion, and mushrooms in a big saucepan. until tender, sauté over medium heat.

Season: Stir the flour until evenly covered after adding the Italian seasoning, thyme, garlic, and salt and pepper.

Simmer: Add the chicken stock and cook it for 5-7 minutes at medium-high heat. Stir in the heavy cream, then boil for an additional 3–5 minutes.

Tips for the Best Cream of Mushroom Soup

I used baby bella mushrooms, but you could also use white button or cremini. O Save time by purchasing pre-sliced mushrooms. But you can cut your own if you have time. By doing this, you can guarantee that the mushrooms will cook at the same rate and with the same thickness.
Cream: Heavy cream adds tremendous richness, but half and half works just as well as a replacement.
Sauté: Don’t cook the mushrooms for too long. The mushrooms should be deeply coloured and caramelised.
Blend it: After it has simmered, use an immersion blender or transfer the soup in stages to your blender, keeping the lid’s tiny aperture open and covered with a paper towel if you want a smooth, creamy soup.

Storing any Leftovers

Refrigerator: Keep food fresh for up to 4 to 5 days when stored in an airtight container.

Reheat the soup in the microwave or on the stovetop. For an easy supper, combine it and toss it into casseroles to serve over rice or pasta.

Cream-based products don’t often freeze well. They could get blurry. Before adding the cream, freeze it if you wish to freeze it.

More Mushroom Recipes to Love

A veggie that divides opinion is mushrooms. Either you adore them or not. Here are some incredible dishes to try if you enjoy them!

The BEST mushroom gravy on a simple beef cube steak

Creamy Chicken Mushroom Florentine in One Pot

Pasta with Creamy Shrimp and Mushrooms

Mushrooms Stuffed with Sausage

Garlic with Honey Mushrooms

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