How to Make Cream of Mushroom Soup

There are many good soups, but if you had to choose just one, it would be this delicious cream of mushroom soup. It is made according to an excellent and proven domestic recipe, rich in flavor and extremely fine, almost as if it were a separate dish.

But as we well know, a nice soup is actually a great start to any good lunch, and when this cream of mushroom soup is on the table, you can be sure that even the most demanding gourmets will enjoy it. I have made it countless times so far and it has already become a kind of classic for Sunday lunch or whenever there is a slightly more festive occasion.

This time I made it with mushrooms, which are always easily available and are a favorite of many, but if you have other types of mushrooms, you can also use them for this soup. Its taste will depend on that, but it is fantastic in absolutely every variant.

With the addition of cooking cream, it acquires a fine creamy structure and a full flavor that makes it truly special.
I served it with sour cream, golden balls for the soup, and some parsley for decoration.

But you can also serve it in other ways, for example with croutons (cubes of toasted bread) or with a few drops of lemon. No matter how you serve it, consider that it is an exceptional snack that will go well as an introduction to any richer lunch.

Print Recipe

Cream of Mushroom Soup

(No Ratings Yet)

Loading...

Breakfast

By queensrecipes – Serves: 6

Prep Time: 10 minutes – Cooking Time: 35 minutes – Total Time: 45 minutes

Ingredients

• 400 g of mushrooms
• 50 grams of butter
• 1 medium red onion
• 2 cloves of garlic
• 3 spoons of smooth flour
• salt, pepper
• 1.2 l of vegetable stock
• 200 ml of cooking cream
• For serving
• fresh parsley
• golden balls for soup
• sour cream

Instructions

1

Clean the mushrooms and cut them into sheets about 3 millimeters thick.

2

Put them in a bowl.

3

Peel the red onion and cut it into small cubes. Move aside.

4

Peel the garlic and finely chop it.

5

Put the butter in a deep pan and heat it on medium heat.

6

Add onion and garlic to the heated butter and sauté while stirring until it becomes glassy.

7

Then add the sliced champignons and sauté them, too, while stirring.

8

When the mushrooms release their water, add the flour and mix everything well.

9

Everything will become a compact mixture.

10

Remove from heat, then add vegetable stock.

11

Mix and break the mixture with a food processor.

12

Put the soup back on the fire and when it boils, cook for 20 minutes.

13

After that time, add cooking cream and cook for another 10 minutes.

14

Taste the soup and add salt and pepper to taste.

15

Pour the cooked soup into a plate, if desired, add sour cream and golden soup balls.