30 Minute Cream Of Mushroom Soup Recipe

Ingredients for 30 Minute Cream Of Mushroom Soup

• 2 tablespoons butter
• Onion
• Celery
• Leeks
• Sliced Mushrooms
• 2 tablespoons all-purpose flour
• 2 cups milk (whole milk recommended)
• 1 cup chicken stock (or vegetable stock for vegetarian option)
• Salt and pepper to taste
• Pepper

How to Make 30 Minute Cream Of Mushroom Soup

1. Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
2. Add 1 medium chopped onion, 2 chopped celery stalks, and 1 chopped leek (white and light green parts only). Sauté until the onions are translucent and the celery and leek are softened, about 5-7 minutes.
3. Add 8 ounces of sliced cremini mushrooms and cook for another 3-5 minutes, until softened and lightly browned.
4. Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
5. Gradually whisk in 2 cups of milk and 1 cup of chicken stock (or vegetable stock). Whisk continuously to prevent lumps.
6. Season generously with salt and pepper to taste.
7. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until the soup has thickened slightly.
8. Carefully use an immersion blender (or transfer the soup in batches to a regular blender) to puree the soup until smooth and creamy.
9. Taste and adjust seasoning as needed. Serve hot and enjoy!