Homemade Cream of Mushroom Soup
Rich, creamy and with generous bits of mushrooms, this Homemade Cream of Mushroom Soup is so much better and fresh tasting than store bought. It's so quick and simple to make, you'll be enjoying a piping-hot bowlful in no time!
Servings 4 Servings
- 1/4 cup butter
- 2 pounds fresh button mushrooms, coarsely chopped
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 6 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy cream
- salt and pepper to taste
In a pot over medium heat, add butter. When it begins to melt, add mushrooms, onions and garlic, and cook for about 8 to 10 minutes or until tender.
Add flour and cook, stirring regularly, until golden and nutty in aroma. Slowly add broth, whisking vigorously. Cook, stirring regularly, for about 3 to 5 minutes or until slightly thickened.
Reduce heat. Add heavy cream. Season with salt and pepper to taste. Simmer, uncovered and stirring regularly, until heated through and thickened. Serve hot.
Serving: 543g | Calories: 344kcal | Carbohydrates: 20.4g | Protein: 14.2g | Fat: 24.8g | Saturated Fat: 14.6g | Cholesterol: 72mg | Sodium: 1161mg | Potassium: 999mg | Fiber: 3g | Sugar: 5.4g | Vitamin A: 800IU | Vitamin C: 11.6mg | Calcium: 40mg | Iron: 7.6mg