Description
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
Units
Scale
- 1/2 cup Butter
- 1/2 cup Chopped Onion
- 16 oz. Sliced Crimini Mushrooms
- 1/4 cup Flour
- 5 cups Chicken Broth
- 3 cups Half and Half
- 1 tsp Garlic Powder
- 1/4 tsp 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 1/2 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
Keywords: Cream of Mushroom soup, Mushroom Soup, Creamy Mushroom Soup