When you think of mushroom soup, do you think of the canned condensed kind? I do! Or at least I did, until I realized how easy it is to make it fresh and without lots of unpronounceable things in there! The best part of this particular recipe? You can get everything at HH! Easy easy!
This soup is not only warm and satisfying as the weather turns cooler, but it is creamy and hearty and chock full of 2 kinds of mushrooms, which are a source of antioxidants, vitamins, and minerals! Did I mention they are also delicious? They are!
Without further ado: let’s get started on this deliciousness!
First, you want to wipe your mushrooms off with a wet paper towel, instead of putting them under running water to clean them. This will help keep the mushrooms from absorbing the water and losing their mushroom flavor.
Then chop them up! Saute the mushrooms with onions, shallots, and garlic:
Add the flour and let it cook for a few minutes, then add the chicken broth.
Then add the half and half, then the fresh parsley:
And that is literally it. It couldn’t be much easier, and it tastes a million times better than the stuff in a can that was made months ago (if not longer)!
Yummmmmmm! And it reheats fantastically!
Fresh Cream of Mushroom Soup
2 portobello mushroom caps, cleaned and chopped into bite sized pieces
4 oz shittake mushrooms, cleaned and chopped
3 Tbsp butter
2 garlic cloves, minced
1 large shallot, minced
1 yellow onion, diced
1 1/4 tsp salt, divided
1 tsp black pepper
1 Tbsp fresh thyme leaves or 1 tsp. dried thyme
1/4 cup flour
4 cups chicken broth
1 cup half and half
1/4 cup fresh parsley, chopped
- Melt butter in a large soup pot, then add the mushrooms, 1/4 tsp. salt, garlic, shallot, and onion over medium heat. Let the mushrooms release some of their moisture and get brown, and let the onions get a bit translucent.
- Add the pepper, 1 tsp. salt, and the flour. Let the flour cook for about 3 minutes, then add the chicken broth and thyme.
- Let the soup simmer for about 20 minutes, then add the half and half and the parsley. Enjoy!