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Cream of Mushroom Soup
This is nothing like that canned cream of mushroom soup you are used to. This Homemade Cream of Mushroom Soup is bowl worthy, so rich and creamy!
Servings: 8 -10 servings
Calories: 434kcal
Ingredients
- 1 medium onion chopped
- 3 sticks of butter divided
- 2 8 ounce packages of fresh mushrooms, sliced (white or baby portabella or both!)
- 1/2 cup flour
- 1 quart Half & Half or Cream both work great!
- 1 quart rich chicken stock
- 2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- In a skillet over medium heat melt 1 stick of butter and add the onion. Saute until onion is tender and translucent. (5-10 minutes)
- Add mushrooms and cook until liquid begins to come out. Remove from heat.
- In a dutch oven over medium heat, melt 2 sticks of butter.
- Whisk in flour, to form a roux.
- Add cream, and continue whisking. Let thicken for about 10 minutes, stirring occasionally.
- Add chicken stock, mushroom mixture, salt and pepper to dutch oven.
- Warm for another 15-20 minutes. Soup will thicken a little more while warming. Stir occasionally so it doesn't stick, and avoid bringing to a boil.
Nutrition
Serving: 1 | Calories: 434kcal | Carbohydrates: 14g | Protein: 7g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 113mg | Sodium: 838mg | Sugar: 6g