This homemade Cream of Mushroom Soup is rich, cozy, and ready in just 20 minutes! Made with fresh mushrooms, onion, garlic, butter, and chicken broth, it’s the perfect comfort food — creamy, flavorful, and way better than anything from a can.
Ingredients
- 5 cups sliced mushrooms (approx. two 8oz. packages
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cups chicken broth
- 1.5 cup half and half
- Salt and pepper to taste
Instructions
- Sauté aromatics: Melt butter in a large pot over medium heat. Add onion, cook 4–5 minutes until soft. Stir in garlic, cook 30 seconds.
- Cook mushrooms: Add mushrooms, cook 8–10 minutes until they release their juices and start browning. Continue cooking until all juices/liquid has evaporated.
- Make the roux: Sprinkle flour over mushrooms, stir to coat, and cook 2 minutes to remove raw flour taste.
- Add broth: Gradually whisk in chicken broth. Bring to a simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened.
- Season: with salt and pepper to taste.
- Blend (optional): Use an immersion blender to pulse the soup a few times. This will make it creamy while still leaving chunks of mushroom for texture.
- Add creaminess: Stir in milk or half-and-half. Heat gently (don’t boil) until warmed through and creamy.
Serve it with crusty bread or a fresh salad, and you’ve got a warm, satisfying meal that’s simple enough for busy weeknights yet delicious enough to impress.
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