Where are my mushroom lovers? You'll love this hot soup with it's earthy flavor from your favorite mushrooms! Cream of mushroom soup shouldn't come from a can! Nothing beats the mushroom flavor of this creamy soup right from your own kitchen!
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Why You'll Love This Recipe
- This creamy soup is perfect for cold nights!
- Soup season is here!
- Nothing beats the depth of flavor and comfort of this mushroom soup!
Ingredient Notes
- Mushrooms - Use fresh mushrooms. I usually use cremini mushrooms but really you can use any kind of mushroom. White button mushrooms, button mushrooms, white mushrooms, etc...
- Half and Half - You can find this next to the coffee creamers at the store! It's a half milk and half heavy cream blend.
- Butter - Both unsalted butter and salted butter work for this recipe. Olive oil is tricky to use as a substitute as this recipe calls for a ½ cup of butter. If I were to try and sub Olive Oil I would use ¼ cup of olive oil.
- Chicken Broth - I prefer making broth from a good chicken bouillon rather than the granules. You can definitely use a vegetable stock or chicken stock instead.
- Flour - All purpose flour.
- White Pepper - If you haven't tried white pepper I know you will love it! It has a different flavor than black pepper. You can sub black pepper though.
How to Make
- Clean mushrooms, removing any dirt or debris that may be stuck to them. Rough chop them up.
- Rough chop the onion as well. Since you will be blending this soup up you will not need to worry how precise it's chopped.
- Melt ½ cup or 8 tablespoons butter to sizzling in a large soup pot over medium-high heat.
- Add the sliced mushrooms and chopped onions.
- Lightly sauté them until the mushrooms slightly soften and the onions look translucent.
- Stir in the flour until all the white streaks are gone making a paste.
- Add the chicken broth a little at a time stirring as you go until all the broth has been added.
- Simmer until the mushrooms are soft all the way through. They will be soft but not rubbery.
- Remove the pot from the heat for a moment. If you are wanting chunks of mushrooms or large pieces of mushrooms in your finished soup remove them from the pot and set them aside.
- Blend the soup until smooth using an immersion blender, bullet blender or food processor.
- Return the blended soup to the pot with any mushroom chunks or pieces you set aside.
- Turn the stovetop temperature a bit lower than a medium heat.
- Add the slightly warmed half and half, garlic powder and white pepper.
- Add salt to taste.
- Don't allow the soup to come to a boil again. Just heat until hot.
- Serve a warm bowl of soup with a crusty bread!
- Store soup in an airtight container in the fridge!
FAQs and Expert Tips
Does this soup freeze well?
Due to the half and half it doesn't freeze particularly well. It may thaw out grainy.
More of My Favorite Soup Recipes
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Creamy Mushroom Soup Recipe
Where are my mushroom lovers? You'll love this hot soup with it's earthy flavor from your favorite mushrooms! Cream of mushroom soup shouldn't come from a can! Nothing beats the mushroom flavor of this creamy soup right from your own kitchen!
Ingredients
- ½ Cup Butter
- ½ Cup Chopped Onion
- 16 oz. Sliced Crimini Mushrooms
- ¼ Cup Flour
- 5 Cups Chicken Broth
- 3 Cups Half and Half
- 1 teaspoon Garlic Powder
- ¼ teaspoon White Pepper
Instructions
- Clean mushrooms, removing any dirt or debris that may be stuck to them. Rough chop them up.
- Rough chop the onion as well. Since you will be blending this soup up you will not need to worry how precise it's chopped.
- Melt ½ cup or 8 tablespoons butter to sizzling in a large soup pot over medium-high heat.
- Add the sliced mushrooms and chopped onions.
- Lightly sauté them until the mushrooms slightly soften and the onions look translucent.
- Stir in the flour until all the white streaks are gone making a paste.
- Add the chicken broth a little at a time stirring as you go until all the broth has been added.
- Simmer until the mushrooms are soft all the way through. They will be soft but not rubbery.
- Remove the pot from the heat for a moment. If you are wanting chunks of mushrooms or large pieces of mushrooms in your finished soup remove them from the pot and set them aside.
- Blend the soup until smooth using an immersion blender, bullet blender or food processor.
- Return the blended soup to the pot with any mushroom chunks or pieces you set aside.
- Turn the stovetop temperature a bit lower than a medium heat.
- Add the slightly warmed half and half, garlic powder and white pepper.
- Add salt to taste.
- Don't allow the soup to come to a boil again. Just heat until hot.
- Serve a warm bowl of soup with a crusty bread!
- Store soup in an airtight container in the fridge!
Notes
Tried this recipe?Let us know how it was!
Mindee's Cooking Obsession is a positive place and I love to hear your success stories! Remember to keep comments or questions respectful and kind. I reserve the right to delete or reject any comments that are deemed not helpful to other readers or are offensive in nature.
Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!
Greg
Don't know that I can this soup from a can again, this recipe is that good!!
Kim
Couldn't agree more. Creamy mushroom soup is definitely the best.
mindeescookingobsession
I know, right! Thank you!!!