Creamy Mushroom Soup Recipe
A homemade mushroom soup recipe is everything you need to warm up on a chilly day. This mushroom soup is rich, creamy, and loaded with the best mushroom flavor. The entire pot of soup cooks in under 30 minutes and makes for the perfect side dish.
Ingredients
- 2 tbsp oil
- 24 oz mushrooms sliced
- 4 tbsp butter
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 32 oz chicken broth
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 cup heavy whipping cream
Instructions
- Heat a large Dutch oven and add oil.
- Once the oil is hot, add the sliced mushrooms to the pot and cook until they are golden brown. Remove the cooked mushrooms from the pot.
- Add the butter to the pot along with the diced onion.
- Sauté until the onion is softened, and then add the minced garlic.
- Add the mushrooms back to the pot with the flour, whisking until the flour cooks off.
- Pour the chicken broth into the pot, along with salt and pepper.
- Cook on medium for 10-12 minutes.
- Pour in the heavy cream and bring it up to a light simmer.
- Serve, and enjoy!
Notes
- Garnish: Top every bowl with fresh herbs and parmesan cheese for an elegant touch!
- Store leftovers: Keep leftovers in an airtight container and in the fridge for up to 2 days.
- Low-cal version: To make the soup lighter, swap heavy cream for whole milk!