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 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 about how precise it's chopped.
- Melt ½ cup or 8 tablespoons butter to sizzle 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 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 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 about how precise it's chopped.
- Melt ½ cup or 8 tablespoons butter to sizzle 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 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 crusty bread!
- Store soup in an airtight container in the fridge!
Notes
Nutrition
Calories: 853kcalCarbohydrates: 94gProtein: 24gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 139mgSodium: 2849mgPotassium: 1708mgFiber: 3gSugar: 49gVitamin A: 1298IUVitamin C: 7mgCalcium: 611mgIron: 4mg
Tried this recipe?Let us know how it was!
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!!!