Creamy Mushroom Soup

If you know me personally or have kept up with my cooking adventures on Instagram, you may know that I do not like cooked mushrooms. One of the only ways I will eat them however, is in cream of mushroom soup. (Albeit I pick out the larger pieces.) Growing up, it was the stuff from the can, you know the kind you add water to? This soup is so much better.

This recipe is a simple one that takes a classic soup to the next level. I could eat an entire pot of this!

Pro tip - You can up the protein content in this soup by adding mini meatballs! These cook in the same pot as the soup and don’t require a lot of effort. See the recipe below for the optional meatball add in.

Recipe for Creamy Mushroom Soup: (Watch the steps here)

Ingredients Needed:

For soup base:⁣

1 cup chopped mushrooms

⁣1 medium onion diced⁣

1 tablespoon olive oil ⁣

1 teaspoon minced garlic

1 tablespoon butter ⁣

3½ cups stock (I use chicken)⁣

Salt and pepper to taste ⁣

For cream:⁣

1 ½ tablespoons flour ⁣

1/4 cup whole milk⁣

1/4 cup heavy cream ⁣

1 ½ tablespoons butter ⁣

**Optional For meatballs:

⁣1 egg ⁣

1 lb ground meat

⁣1/2 cup Panko bread crumbs ⁣

1 teaspoon olive oil ⁣

Salt and pepper to taste ⁣

1/2 teaspoon garlic paste ⁣

1 teaspoon onion powder ⁣

Servings Made: 4-6 servings

Time to Prep: 10-20 minutes

Time to Cook: 35-45 minutes

How to Make:

If you are adding meatballs to the mushroom soup then mix all ingredients for meatballs and form small balls with hands (I usually make them mini bite sized). Place meatballs in a single layer on a tray and store in fridge until ready to use.

In a large pot over medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Sauté minced garlic and onion for 2-3 mins until onions soften. Add mushrooms and cook for about 7-10 mins to soften mushrooms.

Add stock into the pot and salt and pepper to taste. Bring soup to a boil then add your meatballs if using.

Lower heat to low or medium low and allow soup to simmer for about 20-30 mins until meatballs cooked throughout. Check doneness with a meat thermometer.

While soup is simmering, take a small pot and melt 1 ½ tablespoons butter and add 1 ½ tablespoons flour over medium heat. Stir well and slowly add heavy cream and milk. Whisk well to ensure no lumps present. Allow this mixture to thicken slightly and then add to soup pot and stir to incorporate.

Simmer for another 3-5 mins, add more salt and pepper if desired and turn off heat.

Serve with crusty bread or crackers.

Enjoy!