Homemade Cream of Mushroom Soup
This homemade cream of mushroom soup is light, creamy, and full of real mushroom flavour. Made with simple pantry ingredients, it’s perfect for serving on its own or using it in recipes that call for cream of mushroom soup.
Equipment
- 1 dutch oven or soup pot
- 1 small pot
- 1 wood spoon
Ingredients
- 4 tablespoons butter
- 1 medium onion, chopped finely
- ½ pound cremini mushrooms
- ¼ teaspoon dried basal
- ½ teaspoon paprika
- 5 tablespoons all purpose flour
- 5 cups vegetable broth (heated until hot)
- ¼ cup light cream (heated until hot)
Instructions
- Heat butter in dutch oven or soup pot, add chopped onion; stir, cover and cook over medium low heat for 4 minutes. At the same time, add vegetable broth to a small pot and heat over medium heat.
- Add chopped mushrooms, basil, paprika, salt and pepper, and lemon juice. Mix well; cover and cook over medium heat for 4 minutes. Add flour; stir and cook over low heat uncovered for 1 minute.
- Add hot vegetable broth; bring to a boil then reduce heat to medium low and cook uncovered for 12 minutes.
- Remove from heat, heat cream in microwave for about 45 seconds, add to soup and puree with hand blender.Or, using a countertop blender, allow the soup to cool slightly before blending. Blend in small batches, filling the blender no more than halfway. Remove the centre cap from the lid and cover with a folded kitchen towel to allow steam to escape. Process on low speed.
Notes
Store leftovers promptly in an airtight container in the refrigerator for up to 2 days.
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