I have a confession to make: I’m not a big fan of mushrooms! There I said it. I like picking mushrooms, I like cooking with mushrooms, just don’t eat them that’s all. My husband is a different story. He loves anything that has mushrooms in it. I on the other hand am very happy to indulge his craving for mushrooms.
This Cream of Mushroom Soup is a comfort food when it comes to cold winter days. And its healthy too, considering the substitutions that I’ve made to some ingredients. Also, this soup reheats really good the next day. Usually creamy soup with flour in it would separate the liquid when its cooled, but this Cream of Mushroom Soup does not have any flour!! Let’s get cooking. 🙂
Ingredients:
- 1 package mushrooms (2 pounds)
- 1/4 cup butter
- 1 teaspoon lemon juice
- 1 small onion, sliced
- 3 potatoes, cut in cubes
- 4 cups water or broth (chicken or vegetable)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup heavy cream (you can cut heavy cream if you want to, soup is going to be just as good, just not as creamy 😉
Start with trimming tough stem ends of mushrooms. Remove stems, and set aside. Slice mushroom caps thinly.
In a 4 quart saucepan over medium-high heat, in hot butter, cook sliced mushrooms and lemon juice until mushrooms are just tender. Do not season with salt at this point, otherwise the mushrooms will juice out. You can season with your favorite no-salt seasoning if you’d like.
Reduce heat to medium-low, remove mushrooms to bowl. Cook onion and stems in remaining butter; cook until tender.
Add potatoes. Gradually stir in water/broth. Cook until potatoes are tender, about 15 minutes.
Blend in a blender or food processor on high speed, until smooth.
Return mixture to saucepan, stir in salt, pepper, cream and mushroom slices. Bring to boil, and your soup is ready!
Garnish with green onions.
Enjoy!
Ingredients
- 1 package mushrooms (2 pounds)
- 1/4 cup butter
- 1 teaspoon lemon juice
- 1 small onion, sliced
- 3 potatoes, cut in cubes
- 4 cups water or broth (chicken or vegetable)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup heavy cream (you can cut heavy cream if you want to, soup is going to be just as good, just not as creamy 😉
Instructions
- Start with trimming tough stem ends of mushrooms. Remove stems, and set aside. Slice mushroom caps thinly
- In a 4 quart saucepan over medium-high heat, in hot butter, cook sliced mushrooms and lemon juice until mushrooms are just tender. Do not season with salt at this point, otherwise the mushrooms will juice out. You can season with your favorite no-salt seasoning if you'd like.
- Reduce heat to medium-low, remove mushrooms to bowl. Cook onion and stems in remaining butter; cook until tender.
- Add potatoes. Gradually stir in water/broth. Cook until potatoes are tender, about 15 minutes.
- Blend in a blender or food processor on high speed, until smooth.
- Return mixture to saucepan, stir in salt, pepper, cream and mushroom slices. Bring to boil, and your soup is ready!
- Garnish with green onions.
