This easy cream of mushroom soup is so rich, comforting and full of fresh mushrooms. You'll never want the canned version again!
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 7cups
Ingredients
3tablespoonsbutterunsalted
1poundfresh baby bella (cremini) mushroomscleaned and sliced
½cupchopped yellow onion
½cupall-purpose flour
½teaspoonkosher salt
½teaspoonblack pepperfreshly cracked
½teaspoondried thyme leaves
½teaspoongarlic powder
4cupschicken brothdivided
1bay leaf
1cuphalf-and-half
Instructions
Melt butter in a 6 quart Dutch oven or soup pot over medium high heat. Add mushrooms and onions and sauté for 4 to 5 minutes, or until tender (stirring frequently).
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.
Add remaining broth and bay leaf and stir to combine. Bring to a boil (while stirring occasionally). Cook, stirring constantly for about 1 to 2 minutes, or until thickened.
Reduce heat to maintain a gentle simmer. Pour in half and half and stir to combine. Simmer (uncovered) for 10 minutes, stirring occasionally. Season with additional salt and pepper, to taste (if desired). Remove and discard bay leaf before serving.
Video
Notes
Vegetable broth can be substituted for chicken broth.
White mushrooms can be substituted for baby Bella.
Once cooled, store in in an airtight container in the fridge for up to 3 to 4 days.
For a smoother texture, carefully use an immersion blender to blend until desired consistency is reached.