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Soups

Easy Cream of Mushroom Soup

TIME

35 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

272 kcal

CARBS

14 g

PROTEIN

7 g

FAT

22 g

Z Easy Cream of Mushroom Soup

About this recipe

WHY YOU’LL LOVE IT

A deep mushroom flavor makes this soup comforting and satisfying. A little cream gives it a smooth, velvety finish. It’s simple to make and ready in about 35 minutes.

Ingredients

  • 6 tbsp unsalted butter (3 oz / 85 g)
  • 2 medium onions, roughly chopped (about 8 oz / 225 g)
  • 1 garlic clove, crushed
  • 1 lb 2 oz mushrooms, finely chopped (500 g; button or cremini)
  • 2 tbsp all-purpose flour (about ⅝ oz / 16 g)
  • 4¼ cups low-sodium chicken stock (34 fl oz / 1 L)
  • 1 bay leaf
  • ¼ cup light cream (2 fl oz / 60 ml)
  • Fine salt and freshly ground black pepper, to taste
  • Small handful flat-leaf parsley, chopped, optional (about ⅓ oz / 10 g)

Preparation

  1. Melt the butter in a large pot over medium heat. Add the onions and garlic and cook gently for 8–10 minutes, until soft but not browned.
  2. Add the mushrooms and cook over medium-high heat for about 3 minutes, until softened.
  3. Sprinkle in the flour and stir to coat the vegetables. Gradually pour in the chicken stock, stirring to prevent lumps.
  4. Add the bay leaf, bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
  5. Remove and discard the bay leaf. Blend the soup until smooth, then return it to the pot.
  6. Stir in the cream and gently reheat without boiling. Season with salt and pepper, garnish with parsley, and serve.

Tips

For a chunkier soup, blend only half and stir it back into the pot.
Brown a few sliced mushrooms separately and use them as a garnish.
Add the cream after blending and avoid boiling the soup afterward.

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