Creamy Mushroom Soup Recipe

Updated: Oct 17, 2019




As the leaves start to change and the air starts to get crisp, there is one food that calls our name... Soup! Chicken noodle, tomato, or broccoli cheese, they're all delicious. Well, this soup season I decided to create my own soup recipe. Thus, the birth of the creamy mushroom soup recipe!


If you're a mushroom-lover like me, then this soup is going to satisfy that comfort-food craving. It doesn't require too many ingredients, many of which you probably already have in your home, and it's pretty simple to make. Rich, creamy, and so full of flavor, what else could you ask for in your comfort food? So, without further ado, here is my creamy mushroom soup recipe!


What you will need...


Yields 3-4 servings


2 1/2 cups mushrooms (finely chopped) I used white mushrooms, you can use any kind you like

4 tbsp, or half a stick, of butter

1 tsp, or 1 clove, garlic

1 1/2 tbsp green onion (finely chopped)

1/2 cup white onion (finely chopped)

1 cup milk

1/4 cup flour

1/2 cup parmesan cheese

2 cups chicken broth

1/4 cup half and half

1/2 tsp ground pepper

1/4 tsp sea salt

1 tsp parsley

1 tsp oregano

pinch of garlic salt


Directions:


1. Melt the butter over medium heat. Add the finely chopped mushrooms to the butter and saute until lightly browned. Add the onions and let them cook with the mushrooms and butter until they have softened some. Add the garlic.


2. Once the mushrooms, garlic, and onions have had a chance to cook, add in the flour slowly. Consistently stir, as the roux (flour and fat cooked together to thicken sauces) will form quickly. Immediately begin adding the milk in increments of 1/4 c, stirring as you add.


3. Once all of the milk has been added, add the chicken broth in increments of 1/2 c, stirring continuously to ensure it gets mixed in well with the thick, creamy mixture.


4. Next, add the half and half slowly, stirring as you add it.


5. Add in the green onions, parmesan cheese, and seasonings and stir in well. Reduce the heat to medium-low heat and let simmer for around 10-15 minutes, stirring every few minutes.





6. You will know that the soup is done when it has a thick, creamy texture. Serve immediately, or freeze for a meal later on.


7. Enjoy!


If you decide to make this soup I would love to see your creation! Tag me on Facebook, Pinterest, Twitter, or Instagram (links at the bottom of the page).

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