cream of mushroom recipe
The Best cream of mushroom recipe
I’ve been making cream of mushroom soup for years, and it’s a recipe that never fails to impress my family. It’s one of those dishes that’s perfect for a weeknight dinner or a special occasion, and it’s easy to make in large quantities if you need to feed a crowd.
The best part about this recipe is that it’s incredibly versatile – you can serve it as a main course, or use it as a side dish. My kids love it because it’s creamy and flavorful, and my husband appreciates how easy it is to make.
I’ve even started serving it at family gatherings, where everyone raves about the rich, earthy flavor of the mushrooms. One of the reasons I love this recipe so much is that it’s ridiculously easy to make – just sauté some onions and mushrooms in butter until they’re soft and fragrant, then add in some flour to thicken the mixture before slowly adding in chicken or vegetable broth.
You can also add in some cream or milk to give the soup a richer texture. I like to serve this soup with some crusty bread or over egg noodles for a comforting meal that’s perfect for any time of year.
Cream of Mushroom Soup
A rich and creamy mushroom soup perfect for a comforting meal. This recipe combines earthy mushrooms with a velvety sauce, creating a satisfying dish.
🥘Ingredients
Ingredients
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cream of Mushroom Soup Works
This cream of mushroom soup recipe is always a good idea for any occasion – whether you’re serving it at a family dinner or using it as a side dish at a holiday gathering, it’s sure to be a hit.
The best part about this recipe is that it’s so easy to customize – feel free to add in your favorite herbs and spices to give it an extra boost of flavor.
❓ Frequently Asked Questions About Cream of Mushroom Soup
Q: What type of mushrooms are best for this recipe?
A: You can use any variety of mushroom you like, but button or cremini mushrooms work particularly well because they have a delicate flavor that won’t overpower the other ingredients. If you want a stronger flavor, you can also use shiitake or portobello mushrooms.
Q: Can I use canned broth instead of making my own?
A: While canned broth is convenient, I highly recommend making your own broth from scratch for the best flavor. It’s easy to do by simply simmering some vegetables and bones in water until they’re tender.
Q: Can I make this recipe vegetarian by substituting out the chicken broth?
A: Absolutely – just replace the chicken broth with an equal amount of vegetable broth for a vegetarian version of this recipe. You can also use a low-sodium broth if you’re watching your sodium intake.
Q: How do I store leftover cream of mushroom soup?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. When reheating, simply add some more cream or milk if you need to thin out the soup.
