Cream of Mushroom Soup Recipe
This delicious and rich cream of mushroom soup is easy to make all in one pot and is so hearty and comforting. Perfect for make-ahead and freezer meals.
Servings 6 servings
Calories 307kcal
Ingredients
- 1.5 lbs baby bella mushrooms sliced
- 6 Tablespoon butter
- 6 Tablespoon all-purpose flour
- 1 yellow onion chopped (about 1 cup)
- 1 celery stalk chopped (about ½ cup)
- 1 teaspoon dried thyme
- 1 teaspoon marjoram
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.
- Add mushrooms, thyme, marjoram and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume. Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.
- Stir in chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced.
- Reduce heat to low and stir in heavy cream. Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.
Video
Notes
- Make the soup in a heavy-bottomed pot or Dutch oven. This will help distribute the heat more evenly, so the bottom doesn't get scorched.
- For a smoother soup, use an immersion blender or a standing blender to blend the soup.
- Taste the soup before serving and adjust the salt and pepper to suit your tastes.
Nutrition
Calories: 307kcal | Carbohydrates: 14g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 703mg | Potassium: 698mg | Fiber: 1g | Sugar: 3g | Vitamin A: 938IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 1mg
