Homemade Cream of Mushroom Soup
Servings: 4
Forget the canned stuff, homemade Cream of Mushroom soup is a MILLION times better, super easy to make and ready in 20 minutes!
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Ingredients
- 60 g butter
- 1 gold or white onion finely chopped
- 2 garlic cloves minced
- 350 g chestnut mushroom sliced
- 150 g shiitake mushroom sliced
- 2 tablespoon all purpose flour
- 480 ml vegetable or chicken stock
- 120 ml fresh double cream
- handful of chopped parsley to garnish (optional)
- Sea salt and freshly cracked black pepper
Instructions
- Melt the butter in a large pot over medium-low heat. Add in onion, garlic and mushrooms, and stir-fry, stirring occasionally, until softened, about 5 minutes.
- Sprinkle the flour into the pot, and stir to heavenly coat the mushrooms. Season to taste.
- Pour in the stock and bring to a boil, then reduce the heat and simmer until slightly reduced, about 5 min.
- Reserve ¼ cup of mushrooms and set aside. Transfer the remaining mixture into a food processor or use a stick blender to blend until smooth and creamy.
- Return the blended mushroom mixture into the pot, pour in double cream and season to taste with salt and black pepper. Continue to cook and reduce for another 5 minutes, or until you reach the desired thickness.
- Pour in the reserved cooked mushrooms, sprinkle with fresh parsley and season with freshly cracked black pepper.
Video
Notes
For gluten-free mushroom soup, substitute all purpose flour with your go-to gluten-free flour mix, or with rice flour.
For vegan mushroom soup, substitute butter with extra-virgin olive oil, and double cream with soy cream, or cashew cream or onion puree.
Store leftovers in an airtight container in the fridge for up to 2 days.