Easy Cream of Mushroom Soup Recipe

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!

Ingredients:

• 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

Preparation

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.

Step 1

Heat frying pan on medium and add butter. Once the butter has melted, add garlic and onion. Sauté for a few minutes till fragrant.

Step 2

Add the mushrooms into the pan. Cook till softened and add your choice of herbs (thyme, tarragon). Season with salt and pepper.

Step 3

Cook on low heat till all the moisture from the mushrooms has evaporated.

Step 4

Add flour and quickly mix evenly to prevent lumps.

Step 5

Add chicken stock. Once it starts boiling, turn off the heat.

Step 6

Transfer the mixture into a blender and blend till smooth.

Step 7

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.