Homemade Cream of Mushroom Soup is full flavored and so easy to make, you won’t buy soup in a can or a sachet ever again!
This is actually my second most common soup made in Ramadan after Lentil soup which always has a special place in my heart.
Cream of Mushroom Soup
My all time favorite! Hearty and warming soup and so good for a winter day; it has intensely earthy flavors, and is actually as good all year long.
Ingredients
- Add butter onions, and mushrooms to saucepan and sauté until onions are soft and translucent. Add 1 TBSP flour, mix, then set aside.
- In the same pot add the chicken broth bringing it to boil, then stir in the cream, and TBSP of flour, with seasonings. Heat to thicken
- In a food processor add the mushrooms/onion mix, and the broth/cream mix, and pulse until smooth
- Return to pot allowing to boil mixing occasionally.
- Serve and garnish with croutons or parsley
Instructions
- Add butter, onions, and mushrooms to saucepan and sauté until onions are soft and translucent. Add 1 TBSP flour, mix, then set aside.
- In the same pot, add the chicken broth bringing it to boil, then stir in the cream, and TBSP of flour, with seasonings. Heat to thicken
- In a food processor, add the mushrooms/onion mix, and the broth/cream mix, and pulse until smooth
- Return to pot, allowing to boil mixing occasionally.
- Serve and garnish with croutons or parsley
