Cream of Mushroom Soup
A silky smooth, umami-packed mushroom soup that comes together in just 30 minutes with simple pantry staples.
Ingredients
Main
- 4 tablespoons butter
- 1 pound mushrooms sliced
- 1 medium onion diced
- 1 clove garlic minced
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 2 cups water
- 1 cup half-and-half
- salt and pepper to taste
Instructions
Directions
- Melt butter in a large saucepan over medium heat until foamy.
- Add mushrooms, onion, and garlic, and sauté until mushrooms release liquid, shrink, and develop golden edges, about 5 to 10 minutes.
- Sprinkle in the flour and whisk continuously until the mixture is light tan and emits a nutty aroma, about 1 minute.
- Gradually whisk in chicken broth and water, bringing to a gentle boil, then reduce heat and simmer until the soup thickens slightly, about 15 minutes.
- Lower heat to low, stir in half-and-half until the soup is glossy, then season with salt and pepper. If needed, thin with additional broth or water.
Notes
In my first test, I found that wiping mushrooms clean instead of washing preserves their natural flavor and prevents sogginess.
After the second batch, I realized letting mushrooms brown undisturbed for a couple of minutes builds deeper color and umami.
For the third trial, I tested reheating in a double boiler; this gentle method kept the soup from splitting in the fridge leftovers.
Nutrition
Serving: 240gCalories: 180kcalCarbohydrates: 12g
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