Cream of Mushroom Soup

    • Prep Time
    • 10 mins
    • Cook Time
    • 35 mins
    • Yield
    • 1 pot
    • Difficulty Level

This weekend I trooped out with the baby and the hubby to the farmers market. We’ve hit a major food milestone in the lil’ monkey’s life—she has started eating real food… it’s crazy, I know!

Since we only want the best for the munchkin, we have decided to buy locally grown veggies and fruits for her. We all trekked out to the organic locally grown food scam market.

Since we were already there, I spotted the mushroom stand. With—you guessed it—locally grown, organic mushrooms. They were gorgeous!

Having said that, these mushrooms cost a bazillion dollars. I blame myself for the mixup. Since we were with the baby, I was in a rush when I looked at the sign with all the prices. I priced the mushrooms I loved and got two pounds of the beauties.

When I was paying, I realized that the price was much higher than in the market I usually shop. I went back to double check and noticed that the prices where for half a pound, not per pound! The joke was on me.

The mushrooms were certainly a higher quality. But for what I was using them for, I don’t know if it made a difference. Whether you go organic or regular, this mushroom soup comes out delicious each and every time.

I love mushrooms. I love soup. Put them together and you have an amazing thing. Cream of Mushroom soup. This soup is super fast and super easy—which is wonderful when you have no time and a hungry family. Did I mention it’s delicious and quite impressive if you’re having company over? I serve it with a crusty baguette. Perfect for either a first course or a simple lunch. Hope you love it! Share it! And make it many times over and over.

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Ingredients

  • 1/2 cup olive oil
  • 1 large yellow onion, peeled and thinly sliced
  • 3 cloves garlic, peeled and thinly sliced
  • 1 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 lb crimini mushrooms, cleaned and thinly sliced
  • 1/2 lb shitake mushrooms, stemmed, cleaned and thinly sliced
  • 2 tbsp unsalted butter
  • 3 bay leaves
  • optional pinch hot pepper flakes
  • 4 cups vegetable stock
  • 2 potatoes, peeled and cubed
  • 1 cup heavy cream

Instructions

  • 1. Heat the oil in a large pot over high heat. Add the onion and garlic, season with salt and pepper and sauté until translucent.
  • 2. Add the mushrooms, butter, bay leaves and hot pepper flakes, if desired. Cook, stirring constantly, for 10 minutes.
  • 3. Add the vegetable stock and potatoes. Bring to a boil. Reduce heat to a simmer and cook for 20 minutes.
  • 4. Remove the bay leaves. With an immersion blender or in batches in a food processor, blend until smooth.
  • 5. Add the cream and simmer for another 5 minutes. Serve with crusty bread. Enjoy!

Instructions

  • 1. Heat the oil in a large pot over high heat. Add the onion and garlic, season with salt and pepper and sauté until translucent.
  • 2. Add the mushrooms, butter, bay leaves and hot pepper flakes, if desired. Cook, stirring constantly, for 10 minutes.
  • 3. Add the vegetable stock and potatoes. Bring to a boil. Reduce heat to a simmer and cook for 20 minutes.
  • 4. Remove the bay leaves. With an immersion blender or in batches in a food processor, blend until smooth.
  • 5. Add the cream and simmer for another 5 minutes. Serve with crusty bread. Enjoy!

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  • Average Rating

    (5 / 5)


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