Cream of Mushroom Soup

THEBLONDCOOK.COM

This quick and easy cream of mushroom soup is so rich, comforting, and full of fresh mushrooms. You'll never want the canned version again!

Perfect for any time! My husband says this soup is the best he has eaten. We didn’t need anything else! Fabulous!  ~ Kathryn

Ingredients

This recipe uses simple pantry and fridge ingredients and is prepared in just 30 minutes total!

Butter Mushrooms Onion Flour Salt and pepper Thyme Garlic powder Chicken broth Bay leaf Half-and-half

Ingredients List

Melt butter in a 6 quart Dutch oven or soup pot. Add mushrooms and onions and sauté until tender.

1

Whisk together flour, salt, pepper, thyme, garlic powder and 2 cups of the chicken broth in a medium bowl until smooth. Pour into mushroom mixture and stir to combine.

2

Add remaining broth and bay leaf and stir to combine. Bring to a boil. Cook, stirring constantly for 1 to 2 minutes, or until thickened.

3

Reduce heat to maintain a simmer. Pour in half-and-half and stir. Simmer for 10 minutes.  Remove bay leaf before serving.

4

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