Easiest Way to Prepare Tasty Cream of Mushroom Soup

Cream of Mushroom Soup. Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. As good as any mushroom soup I've had in a restaurant.

Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won't buy soup in a can again! Cream of mushroom soup has been a favorite of mine as long as I can remember. Of course when we were growing up it was Campbell's and it came in a can. You can cook Cream of Mushroom Soup using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cream of Mushroom Soup

1. It's 1 of hunk of butter.
2. It's 1 of large onion.
3. You need 2 of portobello mushrooms.
4. Prepare 5-10 of crimini mushrooms.
5. Prepare 5-10 of shiitake.
6. Prepare of Oyster mushrooms if you want.
7. Prepare 24 oz of beef broth.
8. You need half of pint Heavy whipping cream or half and half.
9. It's of Seasoning.
10. It's 1/4 cup of flour.
11. It's 4 cloves of garlic.

Cream of mushroom soup With step by step photos and video. I make this creamy, umami and flavorful mushroom soup There are many ways a homemade cream of mushroom soup can be made. In the traditional method, a roux (flour and butter cooked together) is made first and then milk. A rich and filling mushroom soup with both wild and porcini mushrooms.

Cream of Mushroom Soup instructions

1. Put some butter in a cooking pot. And heat it up..
2. Cut up your onions and toss those in. Season with some salt and pepper..
3. Start cutting all your mushrooms and add those to the mixture in the pot. I like to dice some mushrooms and leave some bigger. Sauté this till desired texture..
4. Add seasoning. I add different stuff sometimes like: cayenne, creole seasoning, oregano, bay leaf, Italian seasoning, sriracha, soy sauce..
5. Once mixture is soft add in flour and then slowly Add in beef broth and cook for 20 min..
6. Add in heavy whip. Cook for 3-5 minutes..
7. Serve!.

Perfect for making double and freezing half, from BBC Good Food. Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. The use of heavy cream here keeps the soup from curdling, although it doesn't do your waistline any favors! For a lighter soup you can substitute olive oil Be aware that you may get a chunkier texture if you don't use heavy cream. If this creamy mushroom soup sounds too heavy try a mushroom.