Creamy Mushroom Soup is easy to make and is thickened by heat, mushrooms, and flour – heavy cream is not necessary!
- 5 cups sliced mushrooms – they don’t have to be fancy – the same Pennsylvania small portobello we sell is fine, as are shitake or baby bellas.
- 2 cups low sodium chicken broth (hold half a cup in reserve)
- 1/2 cup finely chopped onion
- 6 tablespoons unsalted butter
- 4 tablespoons flour
- Fresh parsley
- Black pepper to taste
- 1 cup whole milk or half-and-half
- Optional: splash of white wine or sherry
- In a large saucepan, melt butter and add chopped onions. Let them cook a minute or two to soften up.
- Add mushrooms to butter and onion and allow to cook 2-3 minutes. Stir a couple of times.
- Add 1 1/2 cups low sodium chicken broth. Flavor soup to taste with black pepper. Bring to simmer for about 30-45 minutes depending on the type of mushroom (for example – shitake mushrooms are a little tougher and take longer).
- Add in splash of white wine or sherry if desired.
- Add the flour and reserve half cup of broth together in a small bowl and whisk until it’s almost pasty. Stir that into the simmering soup. The flour is going to react with the contents and the heat and thicken the soup.
- Add in the milk or half-and-half at the end, stir it in, and shut the heat. Soup’s on! Garnish the soup with chopped fresh parsley. Enjoy!