This comforting cream of mushroom soup, is packed full of earthy mushroom flavor and is super creamy. My daughter is obsessed with mushrooms. She will eat them nearly anyway. So when mushrooms go on sale we buy a few cartons, and this soup is a delicious way to enjoy them. Of course we didn't want to completely hide the mushrooms so we added a few fried mushrooms to the soup after it was pureed so she could get excited looking for the mushrooms. If you are one of those people that hate mushrooms, this might be just the trick to convince you of there delicious taste.
4 Small Cartons of Fresh Mushrooms (227g carton)
1 Carrot, peeled and diced
2 Onions, diced
7 Cloves Garlic, peeled
3 Cups of Water (1/4 cup for thickening slurry)
1 L Heavy Cream
4 Tbsp Chicken Stock Powder
2 Tbsp Corn Starch
1 Tbsp Parsley
1 Tsp Basil
Salt and pepper taste
- Clean and slice your mushrooms, then add to a large pot over medium heat with a splash of oil or butter. Sauté with a sprinkle of salt and pepper. Once lightly browned, remove one quarter and set aside. Add diced onions and garlic cloves, and cook until onions have sweat.
- Add peeled and diced carrots, 2 and 3/4 cups of water, chicken stock powder, basil and parsley. Simmer until veggies are soft. Puree with submersion blender until smooth then add your cooked mushrooms back to the soup as well as the heavy cream and bring up to a low simmer.
- Add corn starch to 1/4 cup of water to make a slurry, stir until smooth then add to your soup. Simmer stirring occasionally until thickened. (if you want it thicker, you can add more corn starch).
- Serve hot, add a dollop of sour cream, or shredded cheese on top if desired.
Whether it's Sweet or Savoury, let it be made with Love!