Recipe: Delicious Cream of Mushroom Soup

Cream of Mushroom Soup. Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. The Soup Nazi would be proud of this one.

Cream of mushroom soup has been a favorite of mine as long as I can remember. Of course when we were growing up it was Campbell's and it came in a can. This cream of mushroom soup tastes decadent, but it's secretly healthy. You can cook Cream of Mushroom Soup using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Cream of Mushroom Soup

1. Prepare 2-3 cups of chopped mushroom.
2. You need 1-2 cloves of chopped garlic.
3. You need 2 table spoon of butter.
4. Prepare 3 table spoon of vegetable oil.
5. You need 1/2 cup of chopped fresh parsley.
6. It's 1 cup of light cream.
7. Prepare 2-3 cups of chicken broth or water.
8. Prepare to taste of Salt and black pepper.
9. It's 1 of dry onion, chopped.

Its creamy texture comes from pureed cauliflower! Now, I'm a total mushroom convert, and this homemade cream of mushroom soup is one of our favorite dishes to share on cold nights. Step by step recipe instructions for cream of mushroom soup complete with photographs and reader comments and discussion. One of the recipes that I keep getting asked for is a Cream of Mushroom Soup that doesn't come out of a can.

Cream of Mushroom Soup step by step

1. Prepare and Chop mushrooms,set aside chop onions, melt butter with vegetable oil,add onions and garlic, sauté until onions are soft.
2. Add mushrooms cook until it’s water evaporated blend with flour.
3. Add boiled water, salt, pepper. Then add cream. Cover and cook in low flame about10 more minutes serve with parsley..

A rich and filling mushroom soup with both wild and porcini mushrooms. Perfect for making double and freezing half, from BBC Good Food. Stir in crème fraîche, then simmer for a few mins more. The creamiest mushroom soup that tastes just like the canned stuff - except it's so much healthier, creamier and tastier! Can this be used in place of canned cream of mushroom soup in casseroles/hotdish?