Homemade Cream of Mushroom Soup Recipe

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor; milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats; margarine is often cheaper.

Slice the yellow onion in half and remove the peel.

Small to medium dice the onion and set aside.

Melt unsalted butter in a large pot over low to medium heat.

Add the diced onions to the pot and stir to combine.

Cook the onions for 35 to 45 minutes, stirring every five minutes until caramelized.

Wash the mushrooms with a wet paper towel to remove dirt.

Slice the mushrooms: remove the ends, roll, and slice down.

Set aside about a cup of sliced mushrooms for garnish.

Use a garlic press to mince garlic and add it to the bowl with the mushrooms.

Stir the garlic into the caramelized onions in the pot.

Add olive oil to the pot to provide more fat for the mushrooms.

Increase heat to medium high and add the mushrooms to the pot.

Sauté the mushrooms for about 15 minutes until cooked down.

Glaze with white wine and cook for about five minutes until absorbed.

Add all-purpose flour to the pot and mix until combined.

Add chicken stock to the pot and bring to a boil to activate the roux.

Use a hand blender to puree the soup until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens