Creamy Mushroom Soup

This creamy mushroom soup is one of the best. It is savory and delicious. The best part is that it cooks in 30 minutes. If you include the prep, you can have this soup in 1 hour. I really like how easy this soup is to make. The longest thing when prepping was slicing the mushrooms. This recipe is perfect with a nice salad and when you want a meatless meal. So if you are a person that likes mushrooms, add this recipe to your book of recipes.

I recommend making this soup in a non-stick pot. I tend to make it in the instant pot on sauté mode. Also, this recipe is made for a family, so feel free to half the recipe or freeze the extra. My family loves this soup, so it only lasts two days. If you would like the soup thinner, just add water. This is a savory soup that is packed with flavor. I have also served this soup in the winter on warm in a large crock pot for parties and guests could not get enough. So you can’t go wrong, no matter the occasion with this soup.

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Ingredients

24 ounce (680 g) of fresh mushrooms – any kind and sliced to desired thickness
1 quart (946 ml) of chicken stock
2 yellow onions – finely chopped
1 Tablespoons of olive oil
5 Tablespoons of butter
1 1/2 Tablespoons of soy sauce
1 Tablespoons of Spanish style paprika
2 teaspoons of dried dill weed
1 teaspoon of ground black pepper
4 Tablespoons of All Purpose flour
1 cup of milk
1 Tablespoon of Worcestershire sauce
1/2 cup of sherry
1 cup of sour cream
2 teaspoons of garlic powder or granulated powder
1/2 teaspoon of dried thyme
2 Tablespoons of Knorr Chicken Flavor Bouillon (Caldo Con Savor de Pollo) or other chicken flavored bouillon
1 1/2 Tablespoons of lemon juice
2 Tablespoons of fresh chopped chives
Fresh parsley for garnish (optional)

Supplies

Mini chopper
Sharp knife
Cutting board
Large non-stick stock pot or instant pot
Measuring cup
Measuring spoons
Whisk

Directions For Creamy Mushroom Soup

Total cook time is 30 minutes and Total prep time is 30 minutes.

Start by rinsing off the mushrooms to remove any dirt residue and then dry on paper towels. Also, you could also wet paper towels and wipe off the mushrooms.

Then slice the mushrooms to desired thickness. So, I like to cut my mushrooms on the thin side.

Then, finely chop onions in the mini chopper or with a sharp knife and set to the side.
Next, cover the bottom of the pot with olive oil and heat up pot to medium heat. Then add in the butter and once it is melted, add in the chopped onions. Sauté the onions for 5 minutes.
Next, add in the sliced mushrooms and sauté for another 5 minutes.

Add in the dill, soy sauce, paprika, garlic powder, thyme, and stir. Then, add in the broth and stir. Then cover and simmer for 15 minutes on low heat. But if you are just using your instant pot on the sauté setting, you don’t have to cover.

In another bowl, whisk the milk and flour together and then pour into the pot and stir well. Then add in the sherry (any kind) and simmer for another 15 minutes.

Last, add in the pepper, lemon juice, sour cream, chives (optional), Worcestershire sauce, chicken bouillon, and heat for another 5-7 minutes on low heat. So make sure that you do not bring to a boil. Give it a taste and see if you would like to add more seasonings. If so, add 1/4 teaspoon at a time. You can always add more spice, but it is more difficult to remove it. Then, if you think the consistency is too thick, add I cup of water or more to desired consistency.
Store in an airtight container for up to a week (if you did not use a contaminated spoon). Make sure you always taste with a clean spoon and never put it back into the stock pot, get a clean spoon. Food lasts a lot longer if it is never contaminated.
Enjoy! Eat with a nice salad or warm bread. This is a comfort loving soup!