Ingredients for 30 Minute Cream Of Mushroom Soup
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 leek, white and light green parts only, chopped
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken stock or vegetable stock
- salt, to taste
- black pepper, to taste
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How to Make 30 Minute Cream Of Mushroom Soup
- Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
- 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.
- Add 8 ounces of sliced cremini mushrooms and cook for another 3-5 minutes, until softened and lightly browned.
- Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in 2 cups of milk and 1 cup of chicken stock (or vegetable stock). Whisk continuously to prevent lumps.
- Season generously with salt and pepper to taste.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until the soup has thickened slightly.
- Carefully use an immersion blender (or transfer the soup in batches to a regular blender) to puree the soup until smooth and creamy.
- Taste and adjust seasoning as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
43g
Fat
61g
Carbs
15g
