Rich & Creamy Mushroom Soup
A creamy, luchious soup to warm you from the inside out.
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.