Comforting, classic creamy mushroom soup made with a few flavorful additions to make it the best. This creamy soup is made with three types of mushrooms and fresh sage. It’s simple, hearty and guaranteed to please every mushroom lover.
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Oh no, it’s officially cold season.
Well, maybe it’s not “officially” a cold season, but it is at my house. We’ve been hit and we’ve been hit hard. Little man and I can’t get over an annoying cold for two weeks now. It’s been hot tea and soup for us every day. You can imagine that the same chicken noodle can get quite tiring after having it two days in a row. That’s why I’ve been mixing business and pleasure and making a different soup for us every other day.
My little man’s favorite soups are Pasta E Figiole and Stuffed Pepper Soups and I love me some Spicy Meatball and Gnocchi soup. Along with those, I had to throw in classics like Chicken Noodle and this Creamy Mushroom Soup. Let me tell you, this mushroom soup is the best. My family and I might be a little biased but when my mom told me she loved it, I know it must be true. My mom is quite picky when it comes to food, being a chef herself, so her compliment about what I create goes a long way.
Please, don’t just take my word for it, make it yourself and tell me what you think!
You can even throw in another type of mushroom in here. Different types of mushrooms bring something special to the soup, and some fresh sage compliments all the flavors beautifully.
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- 2 Tbsp butter
- ½ lb portobello mushrooms
- ¼ lb shiitake mushrooms
- ¼ lb oyster mushrooms
- 1 med. Vidalia onion
- 3 Tbsp flour
- 5 cups vegetable stock (or chicken stock)
- 1½ Tbsp minced sage
- 1 bay leaf
- Fresh cracked black pepper
- ½ cup heavy whipping cream
- Preheat a soup pot over medium heat.
- Slice onion and mushrooms.
- Melt butter in the pot and add onions. Cook onions until transparent.
- Add mushrooms and cook, stirring occasionally, for about 10 minutes.
- Sprinkle flour over mushrooms and onions and stir well.
- Pour in stock while stirring and bring the mixture to boil. Once the soup starts to boil, turn it down to medium-low.
- Add bay leaf and sage. Add salt and pepper to taste. Stir and cook uncovered for about an hour. Stir the mixture occasionally.
- Take out the bay leaf.
- Stir in heavy cream and cook for a couple more minutes.
- **Blended option: you can also make this soup smooth instead of chunky by blending the mixture before adding heavy cream. Just transfer the entire content of the pot into a blender (remember to take out the bay leaf first) and pulse until all smooth. Pour the mixture back into the pot and stir in heavy cream. Cook for a couple more minutes.**
Check out these great recipes from other bloggers:
Slow Cooker Creamy Tortellini, Spinach, and Mushroom from 3 Yummy Tummies
Asiago Bisque from The Cozy Cook
Creamy Tomato Tortellini Soup from Gal on a Mission
Light Creamy Asparagus Soup from Recipe Runner
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