Cream of Mushroom

This homemade Cream of Mushroom Soup is rich, cozy, and ready in just 20 minutes! Made with fresh mushrooms, onion, garlic, butter, and chicken broth, it’s the perfect comfort food — creamy, flavorful, and way better than anything from a can.

Ingredients

• 5 cups sliced mushrooms (approx. two 8oz. packages

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 4 tablespoons butter

• 4 tablespoons flour

• 4 cups chicken broth

• 1.5 cup half and half

• Salt and pepper to taste

Instructions

1. Sauté aromatics: Melt butter in a large pot over medium heat. Add onion, cook 4–5 minutes until soft. Stir in garlic, cook 30 seconds.

2. Cook mushrooms: Add mushrooms, cook 8–10 minutes until they release their juices and start browning. Continue cooking until all juices/liquid has evaporated.

3. Make the roux: Sprinkle flour over mushrooms, stir to coat, and cook 2 minutes to remove raw flour taste.

4. Add broth: Gradually whisk in chicken broth. Bring to a simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened.

5. Season: with salt and pepper to taste.

6. Blend (optional): Use an immersion blender to pulse the soup a few times. This will make it creamy while still leaving chunks of mushroom for texture.

7. Add creaminess: Stir in milk or half-and-half. Heat gently (don’t boil) until warmed through and creamy.

Serve it with crusty bread or a fresh salad, and you’ve got a warm, satisfying meal that’s simple enough for busy weeknights yet delicious enough to impress.

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