Description
A simple recipe for homemade cream of mushroom soup served over cooked rice.
Ingredients
Scale
- 2 tablespoons butter
- 1 pound fresh mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 cups cooked white rice
Instructions
- Melt butter in a large pot over medium heat.
- Add mushrooms and cook until they release their liquid and brown, about 8 to 10 minutes.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the mixture and stir constantly for 1 minute.
- Gradually whisk in the broth until smooth.
- Bring the mixture to a simmer, stirring occasionally, until it thickens.
- Stir in the milk or half-and-half and thyme. Heat through, but do not boil.
- Season with salt and pepper to your taste.
- Serve the soup hot over bowls of cooked rice.
Notes
- For a richer flavor, use heavy cream instead of milk.
- You can use dried mushrooms by soaking them first and using the soaking liquid as part of the broth.
- For a smoother soup, blend half of the soup mixture before adding the milk.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups soup + 1/2 cup rice)
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 14
- Cholesterol: 30
Keywords: cream of mushroom soup, mushroom soup, rice soup, homemade soup, comfort food