This Easy Cream of Mushroom only takes 30 minutes to prep and to make, and with little steps to follow, you'll be a pro in no time.
I've decided to use some button mushrooms as the star of this Easy Cream of Mushroom, but you can use any mushroom that is available to you, and it would taste just as great. Button mushroom is one of the most versatile ingredients in all cuisines around the world. From paleo's to meat-eaters, mushrooms fit into any diet and any meal.
Mushrooms are one the meatiest vegetable in the world, both flavor and texture-wise. They also can absorb any flavor. With these mushrooms being low in calories, high in vitamin B and Selenium (antioxidant), and a good source of protein and fiber, what's not to love about them?
The highlight of this soup must be the delightful creamy, slightly chunky texture. I particularly like adding a side of sourdough drizzled with some light olive oil to add a crunch. But, the soup tastes beautiful on its own and can be quite filling. I find that adding a little bit of light cream on top lightens the dish and helps if your soup is too chunky.
Here are some fun facts about button mushroom
Button mushrooms were said to be ‘a plant of immortality’ believed by the Ancient Egyptians. White mushrooms, portobello, and button mushrooms are the same mushroom but picked at different maturity levels!
One thing I love about mushrooms is they can grow throughout the year and are inexpensive to buy from any supermarket. One of my favorite types of mushrooms is the button mushroom, which typically grows best all year round, especially in winter.
Others Soup Recipes
Easy Cream of Mushroom
- In a large saucepan, add the olive oil and sauté the mushrooms with the onion and thyme for 10 minutes.
- Add the vegetable broth continue cooking for another 10 minutes.
- Add salt, pepper and cream. Stirring constantly, bring to a boil and cook until thickened. Adjust the seasonings and the sherry.
- Garnish with fresh thyme if desired