THICK & CREAMY HOMEMADE CREAM OF MUSHROOM SOUP

Thick & Creamy Homemade Cream Of Mushroom Soup image

I was surprised to learn how many of my friends had never tried fresh, homemade creamy mushroom soup. You can literally make it in the same amount time that you can open a can of the same. It's a wonderful comfort food that you should try at least once. There's nothing hard or complicated about it and tastes so incredible...

Provided by Family Favorites

Time 25m

Number Of Ingredients 12

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Ingredients

8 oz. fresh, white button mushrooms, cleaned and sliced thinly (factory sliced mushrooms not recommended)
1/2 cup finely chopped onion
2 cloves of garlic, minced
4 tb. butter, divided
3 tb. flour
2 cups chicken broth or stock
1 cup half & half
1/2 tsp. salt
1/4 tsp. pepper
parsley flakes
freshly grated nutmeg, optional
CHOOSE YOUR OWN VARIATION BELOW IN DIRECTIONS SECTION

Steps:

1. In a medium soup kettle, melt 3 TB. butter. Saute sliced mushrooms and onion until soft. Add minced garlic and saute for 1 more minute. Melt last TB. of butter in with mushroom mixture and add 3 TB. flour. Cook, stirring gently to coat, for 1 more minute.
2. Add chicken broth, then simmer and stir until bubbly and thickened. Add half & half, parsley (if using) and salt and pepper. Heat on medium-low to heat through. Do not boil once you have added the half & half or it will separate. Check and adjust salt and pepper at end as some broths and stocks are saltier than others.
3. Ladle into bowls and add a pinch of freshly grated nutmeg, if desired.
4. ~FOR SWISS MUSHROOM SOUP~ Butter thick slices of French bread and sprinkle with garlic powder. Place under broiler to toast adding thick slices of Swiss cheese during last minute. Top hot bowls of soup with the cheesy garlic toast.
5. ~FOR MUSHROOM SPINACH SOUP~ Add a few handfuls of fresh, chopped spinach (stems removed) during last 5 minutes of cooking.
6. ~FOR BACON MUSHROOM SOUP~` Cook 1 1/2 " pieces of Maple Peppered bacon until just crisp. Drain and add to bowls of soup with chunky garlic croutons.

*** Explore more Thick & Creamy Homemade Cream Of Mushroom Soup Recipes »

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Allyson Orange

orange.allyson@yahoo.com

This soup was too thick for my taste. I would recommend adding more liquid.

Tagwaye Neh

n42@gmail.com

I thought this soup was bland. I would recommend adding more seasonings.

Andyco Doku

dokua@gmail.com

This soup was a little too salty for my taste. I would recommend using less salt.

Hope Amber

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I made this soup gluten-free by using gluten-free flour. It turned out great!

Rimu Ali

a69@aol.com

I'm a vegetarian, so I used vegetable broth instead of chicken broth. The soup was still delicious.

Happiness Ihotuidoko

hi95@yahoo.com

I added some chopped bacon to this soup, and it was amazing. It gave the soup a smoky flavor that I loved.

Masfi Mahin

masfi-mahin@gmail.com

This soup is so versatile. I've served it with bread, crackers, and even pasta. It's always a hit.

Akil Ali

a_akil@hotmail.com

I made this soup in my slow cooker, and it turned out perfectly. It's a great way to have a hot meal ready when I get home from work.

Gulab jani Jani

g.jani@gmail.com

I love that this recipe doesn't call for any heavy cream. It's still creamy and delicious, but it's not as heavy as some other cream of mushroom soups.

Mellis

mellis@hotmail.fr

This soup is the perfect way to use up leftover mushrooms. I always have a few mushrooms left over from other recipes, and this soup is a great way to use them up.

Denise Me

deniseme@hotmail.co.uk

I've made this soup with both fresh and canned mushrooms, and it's always good. I prefer the fresh mushrooms, but the canned ones are a good option when I'm short on time.