Quick Cream of Mushroom Soup
Total TimePrep/Total Time: 30 min.
Just made this.... delicious! I double the recipe & did 1:1 with chicken broth & chicken stock. My family isn’t fond of mushrooms per se, so when it was all done, I puréed it in the blender. Easy & so good!
I LOVE this recipe. I substituted 1 liter of mushroom broth for the chicken broth for extra mushroom flavor.
This soup is wonderful, full of flavor, and surprisingly simple. I made a couple small adjustments to the original recipe, which are as follows: I doubled the amount of mushrooms to 1 pound using a mixed variety of mushrooms and I used a large onion (chopped). Otherwise, everything else was as written. I like a lot of mushrooms in mushroom soup and 1/2 pound was not nearly enough.
We had this tonight & it was very good. I made as directed with a small pinch of oregano & thyme plus a little extra thickener. It was yummy & I will make again.
This recipe is outstandingly good--and easy! For the health conscious, you can substitute 2% milk for cream and it is still delicious. The addition of thyme, marjoram, and oregano spices it up a little. The use of multiple mushroom types adds a mix of textures and flavors. This is an outstanding recipe that could be built on in many ways (next time I will try adding chicken). Thank you for sharing it!
I made this recipe, but added cooked ground sausage (drained) and 1/2 anaheim pepper cut in small pieces. It was great!!!
Super fantastic. My hubby needed something hearty but liquid and this did the trick. I did read through the comments and did some changes. First I started with crimini mushrooms. When the onions and mushrooms were cooked I added crushed roasted garlic and dried thyme. I also added a splash (1/4 cup) of sherry to the broth. Let it boil for about 15min then added whipping cream, some more butter, another "splash" of sherry and some fresh lemon juice. Shimmered for about 1/2hr. Pulled out a 1/2 cup of mushrooms, then used the immersion blender to what it was in the pot. Added back the mushrooms set aside. Did add just a little cornstarch to thicken it a little bit more. The extra cooking allowed the flavor to developed. Definitely a keeper recipe.
This is without a doubt the best cream a mushroom soup recipe I have ever had! I don't know if it's because I used my own homemade chicken broth but it is hands down the best, I could not stop eating it while it was still in the Pan. Mmm good!
Very good and quick! I used shallots (didn’t have onions) and also added some fresh minced garlic and a splash of Sherry when the mushrooms and shallots were just about finished cooking. Also added some dried thyme, heavy cream, and squeezed in some fresh lemon juice...yum!
I made this today