Cream of Mushroom Soup doesn’t need to come out of a can, you can make this from scratch. I will say that cans of soup have their place. I use them in a few recipes. Homemade soup is always best. During the winter soup will keep you warm, and when you are ill, something helps you feel better like soup. Here is one of my favorite types of soup, mushroom soup.
This cream of mushroom soup is something I created after putting together some of my favorite cream of mushroom soup recipes together. From Jaques Peppin came the potato in the mushroom soup. The potato helps to give this soup some body and almost makes this soup hearty. From many classic cream of soup recipes came the addition of cream at the end. You could use milk, but when I know I am going to reheat a cream based soup, I always put in heavy cream simply because it reheats very well.
I use plain button mushrooms in this recipe, if you have them on hand you can add a couple of dried mushrooms as well. Dried mushrooms add a really nice layer of flavor. I soak the dried mushrooms until they become soft in the cream. This way the cream picks up the extra flavor, and the mushroom often with the cream instead of just water.
This soup takes about 30 minutes to prepare. Sometimes I just want a bowl of soup, not a day-long process. This soup tastes like it cooked all day long, but I assure you, you can make this one for dinner, and not spend all evening in the kitchen.
Cream of Mushroom Soup
Homemade cream of mushroom soup tastes so much better than canned cream of mushroom soup.
- 8 ounces mushrooms
- 1/2 ounce dried mushrooms (any type - *optional*)
- 2 tablespoons olive oil
- 1 small potato peeled and diced
- 1 cup diced onion
- 2 cups low sodium chicken broth
- 1 cup heavy cream or milk
- If you have dried mushrooms soak in heavy cream while you begin preparation on mushrooms. Ideally, these should soak until they are tender. Saute mushrooms and onions over medium heat in a medium sized saucepan. Saute until onions are transparent and the mushrooms have begun to release some of their water. Add 2 cups of chicken stock and potato. Cover and simmer for about 18 minutes over a medium-low heat. Puree soup in either a blender or with a hand immersion blender until soup is well blended and is fairly smooth. Return soup stock to pot, add heavy cream and heat until the soup is hot all of the way through. You can garnish the soup with a small dollop of sour cream. Chopped fresh chives or fresh dill goes well with this soup.