Creamy Mushroom Soup

The creamy mushroom soup is rich, tasty and full of humans from the mushrooms. This soup is a wonderful first course or add a little chicken and pasta for a more abundant meal.

I don’t know you, but here I am still thrilled with a soup.

Living in Ohio, I start to want the soups when time becomes cold in the autumn and does not stop doing them until March, when they are totally tired of winter and I can’t wait for spring.

Most of my soup recipes are quite filling, making them a definitive dinner or lunch. But every now and then I make one – like my pumpkin pumpkin soup – which also works well as a first course at a dinner or even a side dish.

This creamy mushroom soup is totally one of those recipes. Serve it as an appetizer/first course, prepare it as a side dish together with a grilled cheese or Italian sandwiches pressedOr it accumulates with extra proteins for an abundant dinner.

Rich and creamy mushroom soup

I apologize to anyone who is strongly antifungal, because this recipe is certainly for mushroom lovers.

This creamy mushroom soup has the storage mushrooms (Aka Creminini) skipped in a rich and creamy broth. The soup has a succulent consistency of the cream, the costume of the sour cream, the salty flavor with spices and the Worcestrshire sauce and a ton of humans with mushrooms.

It is also quite versatile! You can serve it as it is with large mopes of mushrooms or puree for a smooth consistency. It is also delicious with adding turrosto added for some extra proteins.

How to prepare this creamy mushroom soup

This mushroom soup recipe requires some time to do, but all the steps are easy!

Ingredients you need

To make this recipe, you will need:

• 4 tablespoons of salty butter
• 1 sweet media onion (diced)
• 2 packages of 10 ounces for children with mushroom holder (clean and sliced)
• 1 teaspoon of Kosher salt
• 2 cloves chopped garlic
• 2 teaspoons of sweet paprika
• 2 ½ cups of chicken broth
• 1 tablespoon of Worcestershire sauce
• 2 teaspoons of dry dill
• 1 cup of half and half
• 3 tablespoons of flour for all uses
• ½ cup of sour cream
• 1 tablespoon of dry parsley
• 1 tablespoon of fresh lemon juice
• Further Black pepper ground salt as desired

Obviously the star of this show is the mushrooms. I like to use the doors for children, aka mushrooms cremini, for this. They are easy to find in most grocery stores and have a good flavor and consistency.

If you happen to have other varieties of mushrooms available for you, feel free to exchange them! You will need 20 ounces in total.

Make sure the mushrooms are clean and cut. You could also cut them in quarter or sixth if you prefer.

Half and a half and sour cream give this soup its wealthy and creamy consistency and flavor. Half and a half is a mixture of heavy cream and milk; If you can’t find it where you live, you can use 1/2 cup of cream and 1/2 cup of whole milk.

If you need this soup to be a vegetarian, be sure to use the vegetable broth instead of chicken broth and use the vegan worker sauce.

Make this soup

Heat the butter in a large Dutch oven or a pot of heavy bottom soup over medium heat. Add the onions and cook until they soften, stirring often. This will take about 5 minutes.

Add the mushrooms and salt and continue to cook for another 8-10 minutes. The mushrooms have reduced volume and will be golden in the points.

Add the garlic and the paprika and cook for 1 minute more, stirring constantly.

Mix the chicken broth, the WOTCESTERSHIRE sauce and the dill. Reduce the low heat and cover the pot. Leave the soup simmer for 15 minutes.

While the soup cleared, bang half and half and the flour together. After 15 minutes, mix this mixture in the pot until it is completely incorporated.

Cover again and cook over low heat for another 15 minutes, stirring occasionally.

Finally, mix the sour cream, parsley and lemon juice. Taste and season with additional salt and pepper according to need. Once the sour cream has combined and heated, remove from the heat and immediately serve the mushroom soup with biscuits for a lactic drop, garlic knots or 7up biscuits.