creamy mushroom soup recipe

A creamy mushroom soup is a favorite for many, but making it from scratch can seem daunting. With this recipe for creamy mushroom soup with mushrooms, you’ll fall in love with the classic earthy, savory soup all over again – and you’ll never need to use the canned stuff again.


1 kg mushrooms (chopped) 1 onion (finely chopped) 4 garlic cloves (chopped) 2 tbsp butter 2 tbsp flour 4 cups chicken or vegetable broth 1 cup heavy cream Salt and pepper to taste Parsley, chopped (for topping)


Melt butter in a large pot over medium heat. Add onion and garlic and cook for 3-5 minutes until onion is soft and translucent. Add mushrooms and cook for an additional 5 minutes, or until the mushrooms are soft and moisture has evaporated. Sprinkle flour over the mixture and stir well until it’s fully incorporated. Gradually pour in the broth while stirring constantly to avoid lumps. Let the soup simmer for 10-15 minutes, or until it has reduced and thickened. Add the cream and stir well. Heat the soup again until it’s warm but not boiling. Season with salt and pepper to taste. Serve the soup with chopped parsley on top and enjoy!

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