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Creamy Mushroom Soup

While we’re definitely not the types of cooks who shy away from a little extra convenience in the kitchen now and again (canned condensed soup, we’re looking at you), we also know that nothing beats the taste and comfort of homemade. Luckily, there are recipes like this one where achieving that amazing homemade flavor isn’t an inconvenience at all. This quick and creamy soup is full of mushroom flavor that you just can’t get from a can. It’s hearty yet nuanced, and so delicious that it’s hard to believe it comes together in under thirty minutes.
Much of the flavor here comes from the mushrooms themselves, so you should feel free to use your favorite variety. We like to use a little medley of different mushrooms; it keeps every bite interesting. The base of the soup is a quick roux, which thickens up the broth and half and half. Garlic, thyme, a dash of Worcestershire sauce, and a bay leaf add layers of earthy and herby flavor. The soup simmers briefly, just long enough to thicken, and then a little heavy cream is stirred in. You could skip that, but would you really want to? It adds a finishing touch of creaminess to this lovely soup that’s simple and silky and never, ever gloppy or gluey.

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