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Recipe by Chanie Nayman

Rich Cream of Mushroom Soup

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Rich Cream of Mushroom Soup
Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
50 Minutes
Diets
- Vegetarian - Pescatarian

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).

Ingredients

Main ingredients

  • 1 pound (454 grams) button mushrooms, thinly sliced

  • 1 large onion, diced

  • 1 tablespoon Gefen Olive Oil or butter

  • 1 tablespoon flour

  • 4 cups water

  • 1 tablespoon mushroom soup mix

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

  • 1/2 cup heavy cream or whole milk

Directions

Make the Soup

1.

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.

2.

Lower flame and simmer for 20–30 minutes. Remove from heat.

3.

Blend if desired using an immersion blender. Add cream just before serving.

Recipe tags

Best of Family Table Chanie Nayman dairy soups filling mushrooms simple suppers weeknight dinner
Rich Cream of Mushroom Soup

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Malkie
Malkie
1 month ago
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Malky Wolhendler
Malky Wolhendler
4 months ago

does this soup freeze well? Can I add the cream before freezing?

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