This is the first time I made cream of mushroom soup from scratch and we loved it. This certainly falls in the comfort food category, especially on cold, rainy days! Not too difficult to prepare, and made with no MSG, this cream of mushroom soup should be appearing on our dinner table on days that I’m not in a mad rush. 🙂
Cream of Mushroom Soup
Author: Simply Mommie
Cuisine: Western
Serves: 2
Ingredients
- 1 pack of white button mushrooms (diced)
- 1 pack of brown swiss mushrooms or mixed mushrooms - I find that a touch of portabello gives the soup an extra oomph factor (diced)
- ¼ white/yellow onion (diced)
- the white part of 1 leek (diced)
- 1-2 cloves garlic (diced)
- 100ml whipping cream (I used President)
- 100ml milk
- unsalted butter (I used Lurpak)
- about 1L stock
- Cornflour
Instructions
- Melt the butter.
- Fry the garlic till fragrant.
- Add in the onion, leek and mushrooms.
- Fry till the water from the mushrooms start to dry up then add in the stock.
- Simmer for 30minutes.
- If you like the soup to be smooth rather than textured, you can use an immersion blender to blend the ingredients in the pot. Otherwise, leave it as it is.
- Whisk in the cream and the milk.
- Add water to the cornflour and add the mixture into the soup to thicken it. Add as much cornflour according to your own preference of thickness of soup.
- Add your choice of herbs or a dash of ground black pepper to the soup if you like.
- Serve hot together with garlic bread sticks.
Click the link for the full list of soup recipes (with thumbnails).
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Hi, what type of milk did you used? Did you use the whole piece of unsalted butter? And when you stir in the whipped cream and milk, is the soup still simmering?
Thank you.
Hi, I used Farmhouse fresh milk. I used 1-2 tablespoons of butter. Yes, soup is simmering gently.
Thank you so much! I tried today. My kids love it. 😁 They loved the easy aglio olio too..
Thanks! Glad to hear that! 😀
Hi hi,
May I ask what stock are you using here? Thanks 😊
I used chicken stock.