Creamy Mushroom Soup
For the most part, I love winter. As someone who also loves 19th century Russian literature, snow, cold air blasting me in the face, and long dark nights are totally my thing. But in my long experience with New York winters, I have learned there are a few necessities if you are going to survive. A super warm coat (thanks, LL Bean!), warm, non-slip boots, and layers, layers, layers are needed for heading outside. Inside, piles of blankets, warm lighting (Christmas 365 over here), and hearty, nutritious meals are all a must. That’s where this creamy mushroom soup comes in.
I just read an article that said that in this stage of the COVID mess, people have given up on cooking and baking and are heading back to pre-made, no fuss meals like canned soup. Don’t do it, friends! Not when you can have a super satisfying, homemade meal created in minutes. I do not lie!
Yes, yes, I know. You work hard; you go to school – or, like me for most of my life, both at once. You just want to climb into bed, turn on Netflix, and slurp down some Ca****ll’s. But why when you can have this soup in about 30 minutes? I promise: you can do this!
Chop your veggies – potatoes, mushrooms, and onions – before you begin. You could even cut them up ahead of time and store them to use when you’re ready. Drop your cubed potatoes into some chicken broth (or vegetable broth if you want to go vegetarian). Get your mushrooms and onions cooking in melted butter and a sprinkle of paprika While everything is bubbling away, mix up your roux from equal parts milk and cream and a few tablespoons of flour. Add it to the mushrooms for your creamy base. When the sauce is thickened, pour everything into the potatoes and broth and add a sprinkle of fresh thyme.
See? So simple. You’ll thank me once you’re under those covers with this delicious flavorful concoction warming you from the inside out.
Winter is long but there are so many ways to make it not just tolerable, but actually enjoyable. Hearty, homemade soup is definitely one of those things. You can do this!
Creamy Mushroom Soup
Ingredients
- 4 cups chicken or vegetable broth
- 8 oz mushrooms
- 3 medium potatoes
- 1 medium onion
- 1 tsp paprika
- 2 tbsp butter
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 tbsp flour
- 1 tsp fresh thyme
- 1/4 cup sour cream
Instructions
- Gather all of your ingredients.
- Prepare your veggies.
- Peel the potatoes and chop them into cubes.
- Clean the mushrooms by wiping them with a damp paper towel. If you wash them, they get soggy – so don't do that.
- Discard the mushroom stems and thickly slice the caps.
- Dice the onion.
- Put the 4 cups of broth into a stock pot. Add the potatoes and bring to a boil. You will cook them for about 12 minutes until they can be pierced with a fork, but are not falling apart. If they get soft and the other steps are not ready, just lower the heat.
- While the potatoes are boiling, melt the butter in a frying pan.
- Add the onions and mushrooms to the melted butter. Sprinkle with paprika and cook until soft, about five minutes. Don't let the pan get too dry. I had to add more a little more butter. Stir regularly.
- While everything else is cooking, prepare your roux by combining the milk, heavy cream, and flour. I did that in a measuring cup and mixed it with a fork.
- When the mushrooms are ready, add the roux. NOTE: I had a bit of excess liquid in my pan, so I poured it off first. Stir regularly and heat through until thickened, about three minutes.
- Add the creamy mushroom mix to the potatoes and broth.
- Stir in the fresh thyme.
- Stir in the sour cream.
- Let cook until the entire thing is heated through.
