Now that the weather is getting cooler, I’ve been craving hearty soups and stews to warm me up from the inside out. What about you?
My girlfriend Veronica came for dinner a few nights ago and she brought this yummy soup to share. I slurped it down lickedy split! It was soooo good! So of course I told her she had to share the recipe with me. A big shout out to Sherry L. who posted this delicious recipe on Food.com.
Not only is it absolutely delicious, but it uses everyday ingredients and comes together in almost as much time as it takes to open and heat up the canned stuff. No chemical additives or preservatives when you make soup from scratch using wholesome ingredients.
I served this with a loaf of freshly baked bread. This is my go to bread recipe. I bake fresh bread several times a week. It’s just the thing for the perfect fall meal!
Top your freshly baked loaf of bread with the best garlic butter you have ever tasted! It comes together quickly and makes everything you spread it on, taste oh so good!
All right lets get started so we can gobble this up!!! Gather together all the ingredients.
Melt butter in a large sauce pan.
Add the diced onion and stir.
Add mushrooms to the pan and cook until the onions are soft and mushrooms have released their liquid, and. it has cooked off, about 6-8 minutes.
Add minced garlic and cook until fragrant, about 1 minute.
Stir in 2 tablespoons flour.
Heat for a minute or two to cook out the raw flour taste. It’s going to look like a gloopy mess, don’t worry, it will be alright once we add the liquids.
In a small bowl combine chicken bouillon with chicken broth. Adding the chicken bouillon is optional, I personally like the flavor so I added it, you can totally leave it out if you prefer. Add the chicken broth mixture to the pan and heat until slightly thickened, stirring frequently.
Be sure to scrap up the browned bits from the bottom of the pan.
Add garlic powder, onion powder, pepper and nutmeg to the pan.
In a small bowl combine ½ & ½ with another tablespoon flour. Add the cream/flour mixture to the pan and heat through, until soup has thickened. Do not boil soup once you add the cream. Stir frequently.
Taste and season with salt if needed. If you used the chicken bouillon you probably won’t need to add any additional salt.
Serve topped with a sprinkle of parmesan cheese and chopped fresh parsley if desired.
This soup is delicious! It makes two generous portions or three smaller portions. I will be doubling the recipe next time for sure!!!! If you love mushrooms and rich creamy soups, you will love this recipe! And you will love how easy it is to make too! Perfect even on a busy weeknight.
Rich & Creamy Mushroom Soup
Ingredients
- 10 oz baby bella mushrooms, sliced
- ½ small onion, finely died
- 2 cloves garlic, minced
- 2 tbsp butter
- 3 tbsp flour, divided
- 2 cups chicken broth
- 1 tsp chicken bouillon
- 1 cup ½ & ½ cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp pepper
- ¼ tsp nutmeg
- salt, season if needed
- 2 tsp grated parmesan cheese, to serve
- chopped fresh parsley, as garnish
Instructions
- Melt butter in a large frying pan. Add the diced onions and mushrooms to the pan and cook until the onions are soft and mushrooms have released their liquid, about 6-8 minutes.
- Add minced garlic and cook until fragrant, about 1 minute.
- Stir in 2 tablespoons flour and cook for a minute or two to cook out the raw flour taste.
- In a small bowl combine chicken bouillon with chicken broth. Stir well.
- Add the chicken broth mixture to the pan and heat until slightly thickened, stirring frequently. Be sure to scrap up the browned bits from the bottom of the pan.
- Add garlic powder, onion powder, pepper and nutmeg to the pan.
- In a small bowl combine ½ & ½ with a tablespoon flour.
- Add the cream mixture to the pan and heat through, until soup has thickened. Do not boil soup once you add the cream. Stir frequently.
- Taste and season with salt if needed.
- Serve topped with a sprinkle of parmesan cheese and chopped fresh parsley if desired.
Did You Make This?
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