Cream of Mushroom Soup

Cream of mushroom soup, when homemade, is nothing like thick goop in a can. It’s a light and delicious, flavorful addition to any lunch or dinner (or even on its own.)

I don’t know about you, but the few days after a big holiday meal, and during our cooler California days of winter, there’s nothing I enjoy more than a bowl of homemade soup.

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It’s so easy to make so many different kinds of soup, sometimes it’s hard to decide which one to make. I love almost all soups, but one recipe I make most often, is a cream-of-“insert name of vegetable here” such as cream of broccoli, or cream of mushroom. This is misleading as one need not even use cream in these soups to have them taste “creamy.” However, it’s a basic recipe that can be turned into many flavored soups!

~If you love mushrooms, you will love this mushroom pate~

This recipe is for a delicious and simple cream of mushroom soup which has a minimal amount of cream, because I use ‘half-and-half’ or sometimes even milk.

Here’s another thick and creamy soup that doesn’t use cream: creamy corn chowder.

Of course, cream does taste best, but if you are watching your fat intake, you won’t miss much flavor by turning down the calories of the dairy ingredients in this recipe. You can use any combination of mushrooms you like for this cream of mushroom soup recipe, but just make sure to use fresh, not canned, for the best results.

Cream of Mushroom Soup

recipe by Christina Conte                          serves 4 to 6

FULL PRINTABLE RECIPE BELOW

Ingredients

• butter
• olive oil 
• garlic
• onion or shallots
• celery
• mushrooms (such as white or Crimini)
• dried shitake or porcini mushrooms (optional)
• chicken broth 
• half and half, or whole milk 
• salt 
• black pepper
• parsley, to garnish

*use vegetable stock for a vegetarian version of this soup

Place the butter and oil in a large pot and saute the onion or shallots, celery and garlic until softened. Add the soaked shitake or porcini mushrooms and all but 1/2 cup (optional-see rest of recipe) of the chopped white/crimini mushrooms and saute over medium high heat for about 5 minutes.

Add the broth (or water/bouillion mixture) and bring to a boil, then lower the heat and simmer for about 15 minutes.

Meanwhile, in a frying pan, sauté the remaining chopped mushrooms in a tablespoon of olive oil until they just begin to brown. Add a little sprinkle of salt and pepper. (If you do not want pieces of mushroom in the soup (i.e. if you want a completely smooth soup), skip this step and just saute all the mushrooms in the first step.)

Check the soup for salt, adding if needed, then remove from heat and blend with an immersion blender until smooth (or place in a blender, then return to the pot.)

Next, add the half and half, or whatever dairy product you are using, the sautéed mushrooms, ground black pepper and stir well.

Serve immediately, topped with some chopped, fresh parsley.

I have many more soup recipes to try if you enjoyed this cream of mushroom soup recipe!

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Cream of Mushroom Soup

Servings: 6

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

A simple, but very tasty cream of mushroom soup, easily made vegetarian by using vegetable stock.

5 from 15 votes

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Ingredients

• 1 oz butter
• 4 Tbsp olive oil (separate 1 Tbsp to sauté mushrooms)
• 1 clove garlic
• 1 large onion (or 4 to 6 shallots, diced)
• 2 stalks celery (large, chopped)
• 12 oz mushrooms (white or crimini, chopped)
• 2 oz dried Shiitake mushrooms (soaked in boiling water for 5 minutes)
• 40 oz chicken broth (or water, with 2 tsp. of 'Chicken Better than Bouillon')*
• 4 oz half and half (or whole milk- or 3 oz heavy cream)
• ⅛ tsp sea salt
• ⅛ tsp black pepper
• ⅛ tsp parsley (fresh, minced- to garnish)

US Customary - Metric

Instructions

• Place the butter and 3 Tbsp of the oil in a large pot and saute the onion or shallots, celery and garlic until softened. Add the soaked Shiitake mushrooms and all but ½ cup/ 55 g (optional-see rest of recipe) of the chopped white/crimini mushrooms and saute over medium high heat for about 5 minutes.
• Add the broth (or water/bouillion mixture) and bring to a boil, then lower the heat and simmer for about 15 minutes.
• Meanwhile, saute the remaining chopped mushrooms in the remaining 1 Tbsp of olive oil until they just begin to brown. Add a little sprinkle of salt and pepper. (If you do not want pieces of mushroom in the soup (i.e. if you want a completely smooth soup), skip this step and just saute all the mushrooms in the first step.)
• Check the soup for salt, adding if needed, then remove from heat and blend with an immersion blender until smooth (or place in a blender, then return to the pot.)
• Next, add the half and half, or whatever dairy product you are using, the sauteed mushrooms, ground black pepper and stir well.
• Serve immediately, topped with some chopped, fresh parsley.

Notes

• You can omit the Shiitake mushrooms and add more fresh mushrooms instead.

Nutrition

Serving: 1 bowl | Calories: 206kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 808mg | Potassium: 459mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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Author: Christina Conte

Course Course or Meal

Cuisine French

For more easy and delicious mushroom recipes ~

Sherry Mushrooms

Simple Marinated Mushrooms

Pork and Mushrooms in a Tarragon Cream Sauce

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