Ingredients
Soup Ingredients
- 2 tablespoons butter
- 1 small onion, finely diced
- 8 ounces mushrooms, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt Butter: Melt butter in a saucepan over medium heat to create a flavorful base for the soup.
- Sauté Onions: Add the finely diced onion to the melted butter and cook for 3 to 4 minutes until the onion becomes soft and translucent, which builds sweetness.
- Cook Mushrooms: Stir in the chopped mushrooms and cook until their moisture evaporates and they become tender, about 5 to 7 minutes, concentrating their earthy flavor.
- Add Flour: Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly to remove the raw flour taste and to help thicken the soup later.
- Whisk in Broth: Gradually add the chicken or vegetable broth while whisking constantly to prevent lumps and create a smooth consistency.
- Stir in Milk: Pour in the milk or half-and-half and bring the mixture to a gentle simmer. Continue cooking and stirring until the soup thickens, about 5 minutes.
- Season: Add salt and black pepper to taste, enhancing the soup’s overall flavor.
- Optional Blending: For a smoother texture, partially blend the soup using an immersion blender or regular blender, leaving some mushroom pieces for texture.
Notes
- This soup works beautifully as a substitute for canned cream of mushroom soup in any recipe.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Use vegetable broth for a vegetarian version.
- Adjust thickness by varying the amount of flour or broth based on preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
