Growing up, Cream of Mushroom Soup only came in a preservative filled can. It was used in so many casserole dishes but I never even considered eating it on its own. It was full of flavor, but not really good flavor.
This recipe chances all of that. This soft and creamy soup is the ultimate comfort food. It has a perfect blend of spices which keep the flavors bright while the real cream and chicken stock make it rich and filling.
If you’re looking for other hardy soups, try this Apple Pear Soup.
Pro tip: Make extra and freeze this for any recipe that calls for a can of Cream of Mushroom Soup.
Creamy Mushroom Soup
- 1 potato
- 2 lb mushrooms
- 3 cloves garlic
- 2 c chicken stock
- 1 onion
- 1 stalk celery
- 2 tbsp. flat-leaf parsley
- 6 tbsp. butter
- 2 tsp. coarse sea salt
- 1 tsp. fresh thyme
- 3 tbsp. dry sherry
- 2 tsp. soy sauce
- ground black pepper, to taste
- 1 c cream
- Peel and chop potato into small pieces. Slice mushrooms, and mince garlic.
- Place potato and chicken stock in a large saucepan. Bring to a boil, and simmer until potatoes are tender.
- Chop onion and celery finely. Mince parsley.
- Meanwhile, sauté onions and salt in butter until they begin to soften. Add the celery, sliced mushrooms, minced garlic, and thyme and cook for about 10 minutes covered.
- Stir in sherry, soy sauce, and a few grinds of fresh black pepper.
- Add cooked veggie mixture to the pot (reserving about 1/2 cup of mushrooms).
- Add cream. Using an immersion blender, puree soup to your desired consistency.
- Add minced parsley and reserved mushrooms back to the pot, and gently reheat before serving.