Put that can opener back in the drawer – but grab the immersion blender. This silky smooth homemade cream of mushroom soup recipe is full of mushroom flavor and ready in under 30 minutes.
The six ingredients are ones you probably already have in your kitchen: butter, mushrooms, onion, flour, chicken broth and half and half or whipping cream. Use half and half for a lighter soup. Using cream in this soup recipe will make the finished product creamier. Your choice! You could even use nut milk if you don't drink or cook with cow's milk. Want to go gluten-free? Use gluten-free flour.
Want even more mushrooms? Roast or sauté additional mushrooms to use as a garnish. This easy six-ingredient cream of mushroom soup recipe can be used in place of canned cream of mushroom soup in recipes.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 4
Ingredients
- 2 tablespoons butter
- 1 package (8 ounces) fresh sliced mushrooms
- 1 small onion, chopped
- 6 tablespoons flour
- 2 cans (14 ounces each) chicken broth
- 1 cup half and half or whipping cream
Here’s how to make it:
- Melt the butter in a large pot. Add the mushrooms and onion and cook until soft.
- In a bowl, combine the broth and flour until smooth. Pour into the mushroom-onion mixture.
- Bring to a boil and cook, stirring often, until thick, about 2 to 3 minutes.
- Reduce heat and add the half and half. Simmer about 10 minutes.
- Using an immersion blender, puree until almost smooth. Taste and season with salt and pepper.
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