Creamy mushroom soup that will have you craving for more. This is one of the tastiest soups I have ever had. Ever.
Creamy mushroom soup is here! Spring is here even though it still feels like winter and the truth is a soup like this can be eaten all year round. It’s creamy, not too heavy and is perfect for those snowy, rainy spring days we have around here.
This soup is unbelievable you guys! There’s just no other way to put it.
Something magical happens when you sauté mushrooms! Talk about yum! This soup is a great soup to make on a week night because it’s quick and not fussy. A few seasonings sprinkled in create that next level flavor and the toppings are just right. A few sautéed mushrooms, grated Parmesan, and chopped chives make this soup really stand out!
Funny, how I thought I was done with soup but I don’t think that could actually ever happen. Any time those snowy, sleety, or rainy days make their appearance, I’m all like where’s the soup at?!
How are you guys spending your spring so far? It is spring break for my kids so activities galore it is! I’m pretty sure when I was in elementary school we were given one day for spring break and here my kids get a whole entire week. I just hope the weather improves because so far we have had snow and cold. Today looks a bit more like spring with a high near 60℉! I have got to get these kiddos outside!!
Our walls are showing the wear and tear of a winter of kids cooped up inside. Lots of football marks and what looks like graffiti on the trim! Reese even thought she should draw on the back of our couch with pen. When I asked her why she was drawing on the couch she got all teary and told me she was drawing our family. ☺ As cute as it was, I told her it was going to have to be removed. Just in case you are ever in need of a quick solution, alcohol wipes are very effective in removing pen marks from a fabric couch! Life is never predictable.
Ingredients
Butter
Mushrooms
Chicken Stock
Celery
Onion
Parsley
Flour
MIlk
Salt
Pepper
Paprika
Nutmeg
To view this recipe in its weekly meal plan click here.
Creamy Mushroom Soup
Ingredients
- 3 tablespoons unsalted butter divided
- 8 oz baby bella mushrooms sliced
- 2 cups chicken stock
- ½ cup celery chopped
- ¾ cup yellow onion chopped
- 3 tablespoons fresh parsley chopped
- 1 tablespoon all-purpose flour
- 1 cup milk
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon paprika
- ⅛ teaspoon nutmeg
- For serving: fresh chives grated parmesan cheese
Instructions
- In a large pot, melt 2 tablespoons unsalted butter over med-low heat. Add mushrooms. Cook until soft and liquid escapes, about 10 minutes. Set aside a few mushrooms to garnish later.
- Add chicken stock, celery, onion, and parsley. Bring to a boil, reduce heat and simmer for 20 minutes covered.
- Meanwhile, make your white sauce. In a medium saucepan, heat 1 tablespoon butter over med-low heat. Whisk in the flour working through any clumps. Slowly add 1 cup milk and whisk in to keep mixture smooth. Don't let boil but keep warm.
- After mushroom mixture is done simmering, transfer to a blender and blend until smooth. Return to pot. Slowly add milk mixture to soup and stir until heated through. Add salt, pepper, paprika, and nutmeg.
- To serve, top with freshly chopped chives and parmesan cheese and those mushrooms you set aside. ENJOY!
Notes
More Delicious Soup Recipes
Slow Cooker Chicken and Wild Rice Soup
Instant Pot Veggie Soup with Tortellini
Healthy Chicken Enchilada Pot
Julie says
My 3 kids drew with crayons all over the wall in the pantry. It was so cute (and with a door, so quite hideable). I actually wish we hadn’t painted over it! Spring break for us was daily walks looking for Signs of Spring. They’re all grown now…
Megan says
Ohh, so precious. Thanks for sharing Julie! We had a great day at the park today! So thankful the weather was nice.