Cream of Mushroom Soup

"Friends were requesting cream of mushroom, so bought me a big brown bag-ful of them and this is what I came up with - it's very popular! Great with fresh bread and butter..."
 
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Ready In:
25mins
Ingredients:
14
Serves:
12
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ingredients

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directions

  • Heat olive oil in a large soup pot and saute the mushrooms and onions until the onions are translucent and the mushrooms cooked down a little, then add the thyme, rosemary, and garlic.
  • Saute another few minutes until the mushrooms are cooked down and the onions are starting to carmelize.
  • Add butter to melt and then whisk in the flour, allowing the flour to cook out for a minute or two. Then slowly whisk in the chicken broth until it is all incorporated, then add the cream, and remaining ingredients.
  • Bring to a simmer, allowing it to thicken and then serve!

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Reviews

  1. Fantastic, flavorful soup!!! Wasn't sure if the herbs called for were dried or fresh so I used what I had, fresh. Also I sauted the onions and mushrooms in butter first then added the olive oil later since the oil has a tendency to burn. Because of my picky family I pureed the mixture just before I added the cream. Thanks for the awesome recipe Cadillacgirl
     
  2. This was my first time making Cream of Mushroom soup. It was absolutely delicious! I used a 14-oz cam of chicken broth as that's all I had. To make up for the rest of the broth, I used the equivalent in water and added bouillon cubes. Once it was done, I pureed half of the mixture and added it back to the pot. Yummy!!
     
  3. Excellent! This is the best mushroom soup I've ever tried. I used dried herbs as that was all I had. I also used half nad half and it worked fine. The soup has a terrific taste and the herbs and garlic put it over the top. Thanks for sharing this true keeper.
     
  4. OMG - this was fantastic! I made this exactly as posted except I wasn't sure if the herbs were to be fresh or dried. I ended up using 1 t. of dry thyme and the posted amount of fresh rosemary. I also was afraid there would be too much black pepper, but it ended up just right. The soup was seasoned perfectly and is probably the best Cream of Mushroom soup I have ever tasted!!!! Please post more of your soup recipes, if they are anything like this! Thanks for sharing. Made for Spring PAC 2011.
     
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RECIPE SUBMITTED BY

<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.&nbsp;<br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
 
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