Cream of Mushroom Soup
Cream of Mushroom Soup – creamy, elegant cream of mushroom soup made from scratch loaded with a pound of mushrooms and layers of flavors. You’ll be shock how easy it is to make!
- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive oil
- 1 pound cremini mushrooms (, cleaned, roughly chopped)
- salt
- Creole seasoning
- 3 tablespoons butter
- 1 cup diced onion
- 2 teaspoon minced garlic
- 2 teaspoons fresh minced thyme
- 3 tablespoons flour
- 1 cup stock (Chicken or Vegetable)
- 1 canned evaporated milk
- 1 bay leaf
- 1 teaspoon chicken bouillon
- ½ tablespoon Worcestershire sauce
- 1/2 cup heavy cream
- adjust salt to taste
- 1/2 teaspoon freshly ground black pepper ((more or less to taste))
Instructions
- 1
Damp a paper towel then use this to clean mushrooms one at a time. Wipe the outside and underside to remove any dirt. If using small mushrooms, rinse under cold water, then pat dry with paper towels.
- 2
Bring a large skillet or cast iron on medium to high heat. Then add oil, swirl to coat bottom the pan.
- 3
Add mushrooms, season with salt and Creole seasoning – stir for a few minutes until slightly brown. Set aside,
- 4
Add butter to the skillet, followed by onion, cook , stirring until tender and translucent - about 3-5 minutes. Do not brown the onion.
- 5
Next, add garlic and thyme, stir for about a minute.
- 6
Stir in flour and continue cooking for another minute until flour and onions are well combined.
- 7
Pour in chicken stock, followed by evaporated milk, a little at a time until it forms a silky paste and starts simmering. Add bay leaf.
- 8
Simmer over medium-low heat, for about a 8-10 minutes until the soup reaches the desired thickness.
- 9
Return mushrooms together with it’s juice back to the skillet followed by chicken bouillon and Worcestershire sauce.
- 10
Pour in cream. Adjust seasonings with salt and pepper to taste .
- 11
Lower heat and continue cooking until desired consistency has been reached. Add more cream or chicken broth for desired consistency. Garnish with chopped parsley. Serve hot.