What’s better than a warm bowl of homemade soup on a cold winter day?
Nothing! Except maybe a warm bowl of homemade stew, but let’s not split hairs!
Now that we’re into to the chilliest days of winter, soup season is definitely in full swing, and I was super excited to whip up this Creamy Mushroom Soup for a fast weeknight dinner. I prepped mine the night before and just popped the whole pot in the fridge overnight, then reheated in on the stovetop for dinner the next day, but feel free to use your slow cooker instead if you prefer!
Now, in my opinion the key to a really great creamy soup is to use real ingredients. That means no low-fat cream or milk substitutes, only the real deal in this recipe! Using real cream gives the soup a beautiful richness and satisfying flavour that just can’t be imitated. It’s totally worth it, trust me.
I used crimini mushrooms in my soup, but any mushrooms (or combination of mushrooms!) will work just fine. I also used a secret ingredient- rosemary infused olive oil from my favourite local olive oil store here in Winnipeg. If you aren’t able to get something like that, just pick up a little fresh or dried rosemary from the grocery store to go into your soup. The rosemary lends a super special flavour that will take your soup from good to amazing!
I hope you enjoy my Creamy Mushroom Soup and it becomes a go-to for you during soup season!
Homemade Creamy Mushroom Soup
- Prep time: 30 minutes
- Makes 6 servings
- about 15 large crimini mushrooms, diced into small pieces
- 1/2 large white onion, diced
- 1 tbsp rosemary-infused olive oil (or regular olive oil)
- 1 clove garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 1 tetra-pack mushroom broth (or veggie or chicken broth if your store doesn’t have mushroom)
- 1 cup (250ml) heavy cream (33%mf)
- salt and pepper to taste
- Heat olive oil in a frying pan over medium heat. Add mushrooms and onion and sauté until most of the water has cooked out and onions are soft/translucent.
- Add garlic to mushrooms and onion and cook for 1-2 more minutes until garlic is fragrant (but be careful not to burn it!)
- Remove frying pan from heat, set aside.
- In a large pot, melt butter over medium heat. Once it is melted/bubbling sprinkle flour into butter and whisk together (it’ll form a paste called a roux). Cook butter and flour mixture for about 30 seconds, then slowly whisk in mushroom broth. As the mixture boils it should thicken your broth to a nice velvety texture. If your roux does not adequately thicken your soup, you can mix up a little more butter and flour in a separate pot and add it to your soup.
- Add mushroom and onion mixture to pot, stir to combine.
- Stir in cream, and add salt and pepper to taste. If serving right away congratulations, your soup is ready! If you’re prepping your soup ahead of time, transfer to your slow cooker pot and let simmer on low until you’re ready to serve.
- If using fresh rosemary, add a 3″ piece of a sprig to your soup and mix well. Let simmer in your soup for about 20-30 minutes then remove before serving.
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