Cream of Mushroom Soup

anyone? This recipe is perfect for those chilly evenings and will warm you right up! 😍

Cream of Mushroom Soup is a rich and creamy soup made with mushrooms, broth, cream, and seasonings. It’s a classic comfort food that is perfect for warming up on a cold day. Here’s a detailed description of how it’s made:

To make Cream of Mushroom Soup, you start by sautéing chopped onions and garlic in butter until they are soft and translucent. Then, you add sliced mushrooms and cook them until they are golden brown and have released their moisture.

Next, you sprinkle flour over the mushroom mixture and cook it for a few minutes to create a roux, which will thicken the soup. Slowly add chicken or vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the mushrooms are tender.

Once the mushrooms are cooked, stir in heavy cream and season the soup with salt, pepper, and any other seasonings you like, such as thyme or parsley. Let the soup simmer for a few more minutes to heat through and allow the flavors to meld together.

Finally, you can blend the soup with an immersion blender or transfer it to a blender in batches to puree until smooth. Alternatively, you can leave the soup chunky if you prefer a more rustic texture.

Cream of Mushroom Soup is often served as a starter or side dish and can be garnished with fresh herbs, a dollop of sour cream, or a sprinkle of grated cheese. It pairs well with crusty bread or a simple salad for a satisfying meal.

 Here’s what you’ll need:
  • 1 puff pastry sheet
  • 2 cups sliced mushrooms
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
Preheat oven to 400 degrees F.
Roll out puff pastry and cut into circles to fit the top of your soup bowls.
Bake puff pastry circles for 10-15 minutes or until golden brown.
In a large pot, sauté mushrooms, onion, and garlic in butter until tender.
Sprinkle flour over vegetables and stir to combine.
Gradually add chicken broth and heavy cream, stirring constantly until soup thickens.
Season with salt and pepper to taste.
Serve soup hot with a puff pastry circle on top.
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