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Condensed Cream of Mushroom Soup

A rich and creamy homemade soup, perfect for busy days, without the additives from store-bought versions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces fresh mushrooms, chopped
  • 1/4 cup onion, finely chopped
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups vegetable or chicken broth
  • 1 cup heavy cream
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. In a large saucepan, melt the butter over medium heat.
  2. Add the onions and mushrooms. Cook until the onions are soft and the mushrooms release their moisture, about 5-7 minutes.
  3. Stir in the flour, and cook for another 1-2 minutes, stirring constantly.
  4. Gradually whisk in the broth, making sure to break up any lumps.
  5. Bring the mixture to a simmer, then reduce the heat and cook for about 10 minutes until it thickens.
  6. Stir in the heavy cream and season with salt and pepper. Heat through and adjust seasoning to your taste.

Notes

For serving, garnish with chopped fresh parsley or croutons. This soup also makes a great base for casseroles and other dishes. Store in airtight containers for up to 3 days in the refrigerator or 2-3 months in the freezer. For a lighter version, substitute half of the heavy cream with milk. Use a mix of mushrooms for more flavor.