Cream of Mushroom soup, or more simply known as mushroom soup, is one of the most popular soup dishes people love to order at a western restaurant as it makes a perfect starter to a meal.
Our easy Cream of Mushroom soup is definitely more flavourful than ready-made ones and also contains much less sodium. Trust us; once you have tried this homemade version, you will never be reaching out for those canned ones at supermarkets anymore!
All you need is a pot and blender as well as a few simple ingredients you can easily grab from a supermarket.
Serve it with some freshly toasted garlic bread and you will be looking forward to the next time you make this again!
- 250g of brown/swiss mushrooms (you can also mix with button mushrooms)
- 1/2 onion
- 1.5 tablespoon of butter
- 2 cloves of garlic
- 1 teaspoon of tarragon
- 1 tablespoon of flour
- 450ml of chicken/vegetable stock or water
- 50ml of heavy cream/milk
- salt, pepper, parsley to taste
Rinse the mushrooms. Slice them into thin pieces.
(Optional) Separate a handful of mushrooms to be used as toppings later.
Chop garlic and onion into fine pieces.
Heat frying pan on medium and add butter. Once the butter has melted, add garlic and onion. Sauté for a few minutes till fragrant.
Add the mushrooms into the pan. Cook till softened and add your choice of herbs (thyme, tarragon). Season with salt and pepper.
Cook on low heat till all the moisture from the mushrooms has evaporated.
Add flour and quickly mix evenly to prevent lumps.
Add chicken stock. Once it starts boiling, turn off the heat.
Transfer the mixture into a blender and blend till smooth.
Pour the mixture back into the pot. Add heavy cream and stir till evenly mixed. Season with salt and pepper to taste.
Optional: Top with a few slices of mushrooms, drizzle a teaspoon of heavy cream over and sprinkle some parsley before serving.