Updated: Sep 12, 2022
My favorite homemade cream of mushroom soup. Better than any other I have ever had!
First of all, this, unfortunately, is a stock image because the last time I made this I forgot to take a picture. My wife and kids loved this. In fact, my wife and daughter Kelly said it was the best Cream of Mushroom Soup they had ever had.
I could eat the whole pan by myself! – Me
I prefer to use baby portabellas, but you can use any mixture of your favorite mushrooms. The next time I make this I am going to go to the Farmer's Market in town and get a variety.
Cream of Mushroom Soup
Feel free to change these measurements however your tastes wish. This is how I make it.
3 cups heavy whipping cream
4 cups baby portabella mushrooms
1/4 cup unsalted butter
1/4 cup chicken bouillon broth
3/4 tsp. thyme
Salt and pepper to taste
Sweat onions in butter with the mushrooms. (Until onions are translucent).
Add chicken bouillon broth and thyme and bring to a boil.
Add in heavy whipping cream and simmer.
Once the soup reaches the desired temperature you are ready to eat! Feel free to share your variation in the comments! I am always looking for ways to improve my homemade recipes!