Creamy Mushroom Soup
A rich and velvety creamy mushroom soup that warms you from the inside out, perfect for any occasion.
Ingredients
Soup Base
- 8 cups water
- 2 cups chicken or vegetable broth
- 3-4 medium potatoes, peeled, diced, and rinsed
- 2 lbs mushrooms, sliced
Cream Mixture
- 2 cups half & half (or 1 cup milk + 1 cup heavy cream)
- 4 Tbsp flour (use 5 Tbsp for a thicker soup)
Aromatics
- 1 medium onion, finely diced
- 1 large carrot, grated
- 3 Tbsp unsalted butter
Seasoning
- 2 Tbsp mushroom seasoning (or ½ Tbsp Mrs. Dash)
- to taste Salt and black pepper
- ⅓ cup chopped parsley, dill, or a mix of both
Instructions
Preparation
- In a large soup pot, mix the water, broth, and diced potatoes. Bring to a gentle boil and cook for about 10 minutes, or until the potatoes are nearly tender.
- In a dry skillet, sauté the sliced mushrooms over medium-high heat for 6-8 minutes until lightly browned and softened. Add them to the soup pot and cook for an additional 5-8 minutes.
- Melt 3 tablespoons of butter in the same skillet over medium heat. Add the diced onion and grated carrot, and sauté together for 8-10 minutes until golden and fragrant.
- In a small bowl, whisk together half & half and flour until smooth. Gradually pour this mixture into the soup, stirring constantly to incorporate.
- Add mushroom seasoning along with salt and pepper to taste. Stir in the chopped herbs. Bring the soup to a gentle boil for a few minutes, ensuring the potatoes are tender before removing from heat.
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Notes
Serve with crusty bread or a fresh green salad. Top with additional herbs or a drizzle of cream for garnish.