Best Mushroom Cream Soup - Video Recipe

Fungus shouldn't taste this good. Cream and caramelized mushrooms blend together perfectly. My rich and earthy Mushroom Cream Soup is meant to be shared on a cold wintry day.

I often find four-ounce packages of brown crimini and portabella, along with regular white button mushrooms, at my local 99c only Stores, here in Los Angeles. Sorry to rub it in, but mushrooms are expensive, except in my Cheap$kate Chateau.

Click on any photo to see larger.

The rest of the ingredients are cheap enough. I saute the onion along with the mushrooms and sweeten the soup with white wine and rich cream.

You can keep this recipe vegan by substituting the cream with almond, cashew, or soy milk. I'm not up on all the milk alternatives, so use what you like.

I add a couple cups of water to the soup, but you can use a favorite broth for an extra flavorful soup.

Can you keep it low-calorie and leave out the rich cream? Heck yeah, it's just as tasty without cream.

But if you are feeling extravagant, and making this for a special occasion, like trying to impress, then go all the way...with extra cream!

Mushroom Cream Soup - VIDEO

Play it here, video runs 3 minute 10 seconds

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 4-6 servings)
3 packages of mushrooms - I got 4 to 5-ounce packages of each: crimini, white button, and portabella mushroom. Okay to use one type of mushroom, or any you can find on sale.
1 onion chopped - I used a cheap yellow onion.
1 cup white wine - optional. If you leave it out then just use broth or water instead.
1 cup heavy cream - okay to keep soup light and use low-fat milk or a milk substitute. Even okay to leave out cream altogether.
2 cups water - or a favorite broth.
1 tablespoon vegetable oil - to saute onion and mushrooms.
Salt and pepper to taste.

Directions
Chop one whole onion. Saute in a pot with a tablespoon of oil over medium heat. Cook and stir onions until soft, about 5 minutes.

Clean mushrooms if needed. (Wipe off dirt with a soft brush or napkin.)

For crimini or white button mushrooms roughly slice. Okay to use pre-sliced mushrooms.

For larger portabella mushrooms wipe off any dirt. Once the portabella mushrooms are cleaned, slice them up. Doesn't matter how small the pieces are, as they will end up in a blender or food processor.

Once onions are softened stir in the mushrooms. Cook them another 5 minutes until the mushroom pieces are soft.

Salt and pepper to taste any time during sauteing.

Pour in about a cup or white wine. 

Finally, add 2 cups of water or a favorite broth. Mix liquid well. Bring soup up to a low simmer and cover the pot.

Simmer for about 15 minutes. You just want to finish cooking the mushrooms and onions until extra soft.

Now you are ready to finish up the Mushroom Cream Soup. Allow the soup to cool down so you can add it to a blender or food processor.

Add soup to a blender and pulse/blend until smooth. It goes pretty quickly. I blended all my soup in about a minute. Okay to work in batches. I blended my soup in two batches.

Finally, add blended soup to a pot. Stir in a cup of almond milk, whipping cream, or half and half. Okay to keep the soup light and add regular or low-fat milk. You can use any favorite vegan milk substitute since now all you are doing is a final soup warming up.

For an extra low calorie, and vegan, soup it's okay to leave out cream altogether.

Heat Mushroom Cream Soup until hot, about 15 minutes - that's it. I sometimes like to simmer the soup on low for half an hour or so, just to marry and deepen the flavors of onion and mushroom -- you know how it goes, soup and stew just get better over time. Add more liquid if necessary for any prolonged cooking.