This easy and absolute ,,cream” mushroom soup fits great for a pizza dinner + done in 15 minutes
This ABSOLUTE CREAM mushroom soup is one of my favorite soups from my childhood.
I wish I could say that this soup is one of my mom’s best recipes that she cooked for me as I was little, but it’s not. My mom always cooked wonderful and delicious. Every meal that I can remember. And she still does. But this one actually comes from a pizza restaurant that we always went to with my parents. It’s a first pizza restaurant that I remember from my childhood. We are a very small country and when I was a little girl there were not so many pizza restaurants in our city like now. So we always went to the same one. I didn’t mind. They had my favorite mushroom soup that I absolutely love.
Ok, I love this soup. But who else could love this soup? Who would be on that Mushroom soup Team with me? Let’s see:
- Soup lovers
- Mushroom big fan/lovers, obviously
- Those who adore cream soups
- Those who prefer easy and quick soups (because it is very easy and done in a few minutes)
- Vegetarians (like me)
- Great idea for those who make a pizza for dinner
And let’s not forget that this mushroom soup is a bit heavy. So if you prefer vegetables and eating healthy at these days, this wouldn’t probably be for you. But if you have that desire and permission to indulge yourself something delicious, creamy and a little heavy for your dinner or lunch then you are on the right place my friend.
That’s why I cook this soup really just once in a while. Just to satisfy my heart and stomach, well and mostly just myself. Because let’s not forget that it’s my favorite mushroom soup from my childhood. No one should forget their favorite meal. Even if it’s heavy and not super healthy.
Mushroom Cream SoupPrint Recipe
- 1 Tbsp Butter/Oil
- 1 small onion
- 3 cloves mashed Garlic
- 9 oz (250g) Mushrooms
- 1 tsp Salt
- 500ml Milk
- ½ tsp Black Pepper
- 250ml Whipping Cream
- 1 Tbsp Flour
- parsley for taste
In a medium pot preheat the butter or olive oil on a medium high heat. Add onion and after a while add garlic. Cook for 1-2 minutes.
Add mushrooms with salt and saute for about 5 minutes.
Add black pepper and pour in the milk. Bring it to boil.
In a cup mix the whipping cream and flour with a fork until well combined and add it into the pot.
Bring it to boil and serve with a few leaves of parsley on top.
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