Easy Cream of Mushroom Soup

I’m not going to lie…I have never made cream of mushroom soup before this weekend. I had a soup craving, looked at what I had in the pantry/fridge & decided to give it a go. But OMG, did this turn out the perfect amount of creamy without being overly rich, and PERFECT for a chilly fall day! I highly recommend enjoying this soup with a side of warm bread.

I am no chef… I am not totally sure what the best mushrooms are for this type of soup but I used “crimini”. I also diced up about half of the mushrooms & sliced half which made for a nice texture. When I taste tested I realized the soup was missing some depth, which is why I added the Worcestershire sauce (p.s. I cannot say that word correctly to save my life), Sherry would also have done the trick. 10/10 would recommend the College Inn Mushroom Stock- it is so flavorful! A veggie or beef broth would also be suitable.

This recipe can certainly be altered to your liking, so have fun with it & let me know in the comments if you gave it a try!

Easy Cream of Mushroom Soup

Kelsey McCullough | 10/20/2019

• prep time: 10 minutes
• cook time: 20 minutes
• total time: 30 minutes

Servings: about 4

Ingredients:

• 1/2 yellow onion, sliced
• 1 shallot, diced
• 3 garlic cloves diced
• 10oz mushrooms 1/2 diced, 1/2 sliced
• 2 tablespoon flour
• 2 tablespoon butter
• 1 cup half & half
• 2 dashes worcestershire sauce
• 32oz of mushroom broth
• Optional herbs: pinch of dried rosemary & sage
• Salt & pepper to taste

Instructions:

1. Slice & dice your veggies. Melt 1 tablespoon butter in a stock pot, add onions and shallots. After about 3 minutes on medium heat add mushrooms, occasionally stir for an additional 5 minutes. Stir in garlic and herbs, cook for another minute, then put cooked veggies aside.
2. In the stockpot melt the second tablespoon of butter over low heat, and while whisking add in flour. (You just made a roux!) Once well combined, whisk in the half & half. Mix well, to have a thick & creamy base.
3. Add back in the veggies, the mushroom broth, and the Worcestershire sauce. Allow to simmer for at least 20 minutes.
4. Enjoy!