I find that people always love this soup, even if they’re not mushroom lovers, because of its deep and rich taste. You can make this soup more or less fattening depending on the whitener you add (if any).
Cream of Mushroom Soup
- Cook & Prep: 50 m
- Serving: 4
Make the Soup
Sauté mushrooms and onion in olive oil or butter at the bottom of a large saucepan. When the onion is translucent and starts to turn golden, add the flour and combine quickly to form a roux. Add the water, soup mix, and spices. Bring to a boil.
Lower flame and simmer for 20–30 minutes. Remove from heat.
Blend if desired using an immersion blender. Add cream just before serving.