The Best Cream of Mushroom Soup

This Cream of Mushroom Soup is amazing and I’m not just saying that.  I’ve been a huge fan of this soup since I was very young and, like many of you, I love mushrooms and I know a fantastic recipe when I taste one.  It’s got that perfect sweet creaminess and mushroom flavor that you would expect this soup to have and it can be made in just a matter of minutes.  There’s several different ways you can prepare this soup and I’m going to share some information that will completely change the texture of your recipe.

Mushroom Soup Mushrooms

If you’re wondering what kind of mushrooms you should use to make your Mushroom Soup, don’t sweat it.  Just use what’s available to you.  I decided to keep it simple, so I chose to buy White Button Mushrooms, but you could probably get away with anything healthy and edible.  But, unless you’re looking to trip, I would highly recommend staying away from anything psychedelic.

How you cut the mushrooms, however, seems to make all the difference in the world with the actual texture of the soup.  In the video tutorial I chop them in a food processor because it’s convenient, faster and less to clean up.  But, the over all outcome of the Mushroom Soup changes, in both look and texture, vs. traditionally chopping the buttons by hand.  Chopping them by hand leaves the soup more white and creamy.  Blending them gives the soup a Cookies and Cream look with speckles of dark spots, from the chopped gills of the mushrooms, in the soup.  This is also what gives the Mushroom Soup a real nice and different texture than you might be use to but I really think you’ll like it.

Cream of Mushroom Soup Ingredients:

8 oz Mushrooms, chopped
1/2 Onion, chopped
2 Cloves Garlic, chopped
2 tbsp butter
1/3 cup flour
2 cups Beef Broth
1 Cup Heavy Whipping Cream
1 dash Nutmeg
Salt and Pepper to taste