Silky smooth mushroom soup is comfort food in a bowl, like the canned stuff but it’s healthier, creamier and tastier!
Heat the oil in a large saucepan over a medium-high heat. Add the onion and cook for 2-3 mins until starting to soften. Add the mushrooms, increase the heat to high and cook for 5-8 mins until tender and golden, stirring frequently. Add the garlic and cook for 1 min. Remove a large spoonful of the mushrooms and set aside on a plate as garnish.
Pour the stock into the pan and bring to the boil. Remove from the heat and blend until smooth using a stick blender.
Return the soup to the saucepan, add the cream and heat through. Add more water or stock if your soup is very thick. Season to taste and serve in bowls garnished with the reserved mushrooms, a sprinkling of parsley.
Serve immediately.
classic cream of mushroom soup
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cream of mushroom soup
Ingredients
- 1 tbsp olive oil
- 1/2 onion finely chopped
- 1 pound mushrooms sliced
- 2 garlic cloves crushed
- 1 cup vegetable stock
- 2 tbsp chopped fresh parsley
- 1/2 cup cream
Instructions
- Heat the oil in a large saucepan over a medium-high heat. Add the onion and cook for 2-3 mins until starting to soften. Add the mushrooms, increase the heat to high and cook for 5-8 mins until tender and golden, stirring frequently. Add the garlic and cook for 1 min. Remove a large spoonful of the mushrooms and set aside on a plate as garnish.
- Pour the stock into the pan and bring to the boil. Remove from the heat and blend until smooth using a stick blender.
- Return the soup to the saucepan, add the cream and heat through. Add more water or stock if your soup is very thick. Season to taste and serve in bowls garnished with the reserved mushrooms, a sprinkling of parsley.
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