Cold outside what do you need more than a bowl full of soup. This homemade cream of mushroom soup is full-flavored and so easy to make, Just a handful of ingredients needed to make your own version. We going to need Mushrooms:- in this recipe, I used (baby belles)Fresh brown or cremini mushrooms are good for this recipe too. You could also use mini Portobello mushrooms or a combination.
Some herbs:- the best herbs for this recipe is thyme and parsley. You can also use rosemary, oregano, tarragon, chives. Depends on the flavor that you like the most.
To make it creamy and rich:-Half and half, heavy cream, light cream, or thickened cream all yield similar results, however, heavy cream adds richness. And that’s what I’m going to use.
Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for. If you don’t want to use flour you can use cornstarch I recommend 2-3 tablespoons cornstarch mixed with 1/4 cup water.
What make the soup tasty is adding some flavor’s as fresh garlic.
For stock Or Broth! Chicken or beef work well for mushroom soup, just use what you have on hand. Personally, I prefer chicken stock. You always can use vegetable stock. So you have 3 options.
Servings for: 2-4 People Prep Time: 15 Minutes
2 tablespoons butter
1 tablespoon oil
1 onions diced
2 cloves garlic minced
16 oz fresh mushrooms sliced
1 teaspoons chopped thyme divided
3 tablespoons all-purpose flour or
If your not using the flour
2- 3 tablespoons cornstarch mixed with 1/4 cup water
1 cups low sodium chicken broth or stock
1-2 teaspoons salt to taste
1/2 teaspoons black cracked pepper to taste
1 bouillon chicken cubes
1/3 cup heavy cream or half and half (sub with evaporated milk)
Chopped fresh parsley and thyme to serve.
Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
Add mushrooms and 1 teaspoons thyme, cook for 5 minutes.
Then sprinkle mushroom with flour, mix well and cook for 2 minutes. If you’re not using the flour add the mixture of cornstarch and water then add the stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper, and crumbled bouillon chicken cubes.
Cover and allow to simmer for 10-minutes, keep stirring, until thickened.
Reduce heat to low, stir in cream or half and half. Or heavy cream. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste. AND ENJOY
1. Optional you can leave the mushroom soup that way as the mushroom slices or you can use your hand blender and blend the soup together. That’s if you don’t like the Texture of mushroom slices in your mouth.
2. You can double the amount of the ingredients if u have more people.