Soup season continues with one of my favorites: cream of mushroom!! I love mushrooms, any which way. Cream of mushroom soup is delicious and comforting; it’s perfect for soup season! Here is my quick and easy recipe!
I start by chopping mushrooms, onions and 2-4 cloves of garlic. I don’t always measure but this time around I had about 1-2 cups of chopped mushrooms, half an onion chopped and 2 large cloves of garlic. In my pot, I sautéed the mushrooms and onions in oil on medium-high for a few minutes. Once they started to become soft, I added the garlic and continued to sauté for a few more minutes. I season them with salt, pepper, thyme and oregano. Then I added 2 tbsp. of butter and 2 tbsp. of flour. I stirred until the mushrooms and onions were coated.
Next I added 2 cups of beef broth, 1 cup of cream and stirred until well combined. I ended up adding 1 cup of water, because it did not have enough liquid! I then added about 1-2 tbsp. of Worcestershire sauce. I tasted the soup and seasoned a bit more to my liking. When the soup came to a boil, I reduced heat to low and continued to simmer for about another 25-30 minutes. I stirred it occasionally to make sure it did not stick. It does begin to thicken. I turned off the heat at 25 minutes as I did not want it to be too thick.
This quick and easy recipe is delicious and comforting. It’s perfect for a fall day. Do you have a favorite recipe for cream of mushroom soup? Or a favorite soup recipe I should try next? Comment below!
Live to Eat,