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4.80
from
5
votes
Cream of Mushroom Soup
This easy homemade cream of mushroom soup is perfectly creamy and It's packed with mushrooms making it simple, quick and easy.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course:
Dinner, lunch
Cuisine:
American
Servings:
4
Calories:
366
kcal
Author:
Karlynn Johnston
Ingredients
5
cups
Button mushrooms
(Sliced fresh)
1/2
cup
onion
(chopped small)
1 ½
cups
chicken broth
1/8
teaspoon
dried thyme
4
Tablespoons
butter
3
Tablespoons
all-purpose flour
1/4
teaspoon
salt
1/8
teaspoon
ground black pepper
1
cup
cream
(half-and-half)
1
tablespoon
cooking sherry
Instructions
In a large heavy saucepan add your sliced mushrooms, chopped onions and broth. Cook for about 10-15 minutes until vegetables are tender soft.
Pour the mixture into a large measuring cup or bowl
In a blender or with an immersion blender- Blend only half of the mixture so you still have some whole pieces of mushrooms left. Set aside.
On medium heat, melt the butter in the same saucepan that you used for the mushrooms.
Add in the flour to the melted butter and whisk it until it is very smooth.
Add in the half and half cream slowly whisking until its smooth. Add the mushroom mixture and stir.
Bring the soup mixture to a simmer and cook until it is thickened.
Add the salt and pepper to taste.
Stir in sherry to taste.
Nutrition
Calories:
366
kcal
|
Carbohydrates:
12
g
|
Protein:
7
g
|
Fat:
34
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.5
g
|
Cholesterol:
99
mg
|
Sodium:
586
mg
|
Potassium:
496
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1228
IU
|
Vitamin C:
4
mg
|
Calcium:
56
mg
|
Iron:
1
mg