Simple Cream of Mushroom Soup

This Simple Cream of Mushroom Soup is delicious, intensely earthy flavors and comforting. There is always something that warms me up from inside when I am eating a piping bowl of cream of mushroom soup. The creamy and smooth texture that glides down your throat could be one of the reason. Best of all, it is really simple to make. No brainer at all. Now that I have been making my own cream of mushroom soup, I’ve never looked back. I have long bid adieu to canned mushroom soup and restaurant ones too. Canned mushroom soup has too much sodium and restaurant ones are mostly not worth the money. Lack of fresh mushroom and too much flour, is it even worth to pay a couple of bucks for that?

Not for me at least. I rather spend that money on some fresh mushroom instead. Good for the purse, good for the tummy too.

Just as I said, This mushroom soup is really simple to make. You do not need to be born with Master Chef genes.

Dunk slices of toasted baguette or better still some garlic bread in the soup. Oh so delicious, you wont’t even give Campbell soup a second look when you are at the supermarket. Campbell and me used to be really good friends at one point of time but thanks to this recipe, I now walked past “her” at the supermarket.

Simple Cream Of Mushroom Soup

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• Author: Maya Kitchenette
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins

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Ingredients

Scale 1x2x3x

• 500 g fresh button mushrooms – sliced
• 50 g salted butter
• 2 onions – sliced thinly
• 4 cloves garlic – chopped
• 1.5 tbsp all purpose flour
• 4 cups vegetable/chicken broth
• 1/2 cup cream
• 1 cup milk
• salt and black pepper to taste
• 1 sprig fresh thyme leaves
• 1 tablespoon chopped fresh parsley

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Instructions

1. Slice mushroom thinly.
2. Melt the butter in a heavy-based pan and saute the onion, garlic and thyme for 1 minute.
3. Add flour and keep stirring for a minute.
4. Throw in the mushroom and season with salt and black pepper. Cook until the mushroom just softens.
5. Pour in broth and stir continuously.
6. Reduce the heat and simmer gently for a few minutes, stirring occasionally.
7. Pour in milk and once it almost reaches a soft boil, add in cream into the soup.
8. Reheat gently, stirring. Do not allow the soup to boil. Season with more salt and pepper, and garnish with some chopped parsley/thyme.

Nutrition

• Serving Size: 6
• Calories: 190
• Sugar: 5g
• Sodium: 691mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 43mg