Classic Cream of Mushroom Soup
Some nights just call for a big pot of delicious hearty soup. This easy recipe for Classic Cream of Mushroom Soup is always a crowd favorite. It's rich and creamy and the perfect comfort food.
Servings: 4 servings
Calories: 434kcal
Ingredients
- 16 ounces fresh mushrooms, sliced
- 1/2 cup yellow onion, finely chopped
- 2 cloves garlic, Finely minced
- 6 Tbsp. butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 tsp. instant chicken bouillon granules, or one chicken bouillon cube
- 3/4 tsp. kosher salt
- 1/2 tsp. ground pepper
- 1/4 tsp. nutmeg
- 1 cup evaporated milk
Instructions
- Melt 2 Tbsp. butter in saute pan. Add sliced mushrooms and onions and cook for 5 minutes over medium heat. Add minced garlic and cook 1 minute 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 10 minutes). Add the chicken bouillon or cube and continue to stir. Add contents of saute pan and season with salt, pepper and nutmeg. Simmer for 15-20 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.
Notes
As I mentioned above, I like to purée some of the soup, but this is totally optional.
The addition of the evaporated milk at the end instead of heavy cream lightens the soup up a smidge.
The soup is wonderful served with some crusty bread for dunking or even in a bread bowl.
Nutrition
Calories: 434kcal | Carbohydrates: 31g | Protein: 14g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 654mg | Potassium: 868mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1005IU | Vitamin C: 3mg | Calcium: 409mg | Iron: 1mg