This easy recipe for Classic Cream of Mushroom Soup is always a crowd favorite! It’s rich and creamy and the perfect comfort food.
Some nights just have “perfect night for a bowl of classic cream of mushroom soup” written all over them don’t they? Well, it might have had something to do with the weatherman, good old Hurricane Schwartz saying a cold front was moving in (actually I think the words he may have used were ARCTIC BLAST and maybe something about a POLAR VORTEX??). UGH!!! He went on to say tonight and tomorrow were not only going to be freezing temps, but a chance of rain and maybe SNOW flurries! Cream of mushroom soup to the rescue!
Ahh, my husband Tom is the happiest man on the block (not only because he is married to me), but because cream of mushroom soup just happens to be his all time favorite. I have been making this soup for years, but recently changed one ingredient (thanks to my great neighbor David for the hint!). Instead of adding one cup of heavy cream at the end of the recipe I now lighten it up just a bit with one cup of evaporated milk. This gives the soup a nice rich, sweet texture.
So who’s afraid of a little arctic blast?? Stoke up the fireplace and fill up your bowl once or twice with this classic, comforting soup and ENJOY!
- 16 ounces fresh mushrooms sliced
- 1/2 cup yellow onion finely chopped
- 2 garlic cloves minced
- 8 Tbsp. butter separated
- 1/4 cup all purpose flour
- 3 cups whole milk
- 1 tsp. instant chicken bouillon granules
- 3/4 tsp. kosher salt
- 1/2 tsp. ground pepper
- 1/4 tsp. nutmeg
- 1 cup evaporated milk
- Melt 4 Tbsp. butter in saute pan. Add sliced mushrooms and onion. Cook until onions are transparent. Add minced garlic and cook two minutes more. Set aside.
- In a large pot melt the remaining 4 Tbsp. of butter. Stir in the flour over low heat to form a roux. Stir constantly for 2 minutes. Add the 3 cups milk and increase the heat, stirring with whisk until thickened (about 15 minutes). Add the chicken bouillon and continue to stir. Add contents of saute pan and season with salt, pepper and nutmeg. Simmer for 20 minutes. Stir in the evaporated milk and heat through.
- I prefer to take out about half the mushrooms and puree in a blender with some of the liquid and then return to the pot.