Here’s a basic guide and recipe for Cream of Mushroom Soup — creamy, rich, and perfect as a soup or a cooking ingredient 🍄🥣.
Ingredients (makes about 4 cups)
- 250 g mushrooms, sliced (button, cremini, or a mix)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (or 1 cup milk + 1 cup cream for extra richness)
- 1 cup chicken or vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: ¼ tsp thyme or parsley
Instructions
1. Sauté the vegetables
- In a medium pot, melt butter over medium heat.
- Add onion and garlic, cook 2–3 minutes until fragrant.
- Add mushrooms and cook until softened and slightly browned, about 5–7 minutes.
2. Make the roux
- Sprinkle flour over the mushrooms and stir to coat evenly.
- Cook 1–2 minutes to remove the raw flour taste.
3. Add liquids
- Gradually whisk in milk and broth, stirring constantly to prevent lumps.
- Bring to a gentle simmer and cook 5–7 minutes until thickened.
4. Season
- Add salt, pepper, and herbs.
- Optional: blend with an immersion blender for a smooth texture.
5. Serve or use in recipes
- Serve hot as a soup with crusty bread, or use as a base for casseroles, chicken dishes, or creamy sauces.
💡 Tips
- For a richer soup, use half-and-half or heavy cream instead of all milk.
- Add a splash of white wine when sautéing mushrooms for extra depth.
- Can be stored in the fridge for 3–4 days or frozen for 1–2 months.
I can also give you a quick 10-minute microwave version that’s ready faster if you want a shortcut.
Do you want me to share that quick version?
