How To Make Cream of Mushroom Soup - Easy And Better Than Canned Soup - By Rockin Robin

cream

🥗Healthier: coconut milk

💰Cheaper: milk

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

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a cheaper substitute.

Start by sautéing the diced onion, celery, and shredded carrot in a pan on medium-high heat with 2 tablespoons of butter and 1 tablespoon of olive oil.

Cook the mixture for about 5 minutes until the onions are translucent.

Add another tablespoon of olive oil to the pan before adding the mushrooms.

Stir in 1 pound of sliced mushrooms along with 1 teaspoon of dried thyme, 1 teaspoon of dried basil, 1 teaspoon of garlic powder, and salt to taste.

Continue to cook the mushroom mixture for about 15 to 18 minutes until the moisture from the mushrooms has evaporated.

Turn off the heat and let the mushroom mixture cool for about 5 minutes.

Transfer the cooled mushroom mixture to a blender and add 4 cups of chicken broth.

Puree the mixture until smooth, or leave some mushrooms whole if desired.

Return the pureed mixture to the pan and set the heat to low.

Add 1 cup of half and half to the pan and bring the mixture up to a simmer over medium heat.

Let it simmer for about 10 minutes, stirring occasionally, and adjust seasoning with pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens