Easy Cream of Mushroom Soup

This lovely soup can be made with a combination of different mushrooms to add depth to the flavor. Lucky for us farmed mushrooms, which are grown mostly in the dark, are always available and easy to find. The recipe is delightfully simple—it comes together in about a half hour—and allows the complex flavors of the mushrooms to really shine through. Our favorite way to serve it is with croutons.

By Mary Blair / Photography By Brent Harrewyn | November 24, 2020

Ingredients

SERVINGS: 4 Serving(s)

2 tablespoons butter
½ pound fresh mushrooms, sliced
¼ cup chopped onion
6 tablespoons all-purpose flour
½ teaspoon salt
⅛ teaspoon pepper
2 cans (14½ ounces each) chicken broth
1 cup half-and-half cream

Preparation

In a large saucepan, heat butter over medium- high heat; sauté mushrooms and onion until tender. Mix flour, salt, pepper, and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in half-and-half. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.