Ditch the can! When growing up, a can of Campbell’s mushroom soup was always stocked in the pantry. It was quick to heat without any special technique. Now that I try to stay far away from canned food, I discovered that making it myself not only taste WAY better, but also takes very little effort. This soup will be a great addition to your effortless go-to recipes. I buy prepackaged chopped cremini mushrooms and whip this up within 15-20 minutes. It is a great pairing to the side of a salad or sandwich for lunch, or a great appetizer to any American meal. You’re going to love this one.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serving Size: 2 bowls
Ingredients:
- 8 oz chopped cremini mushrooms (buy them chopped to save time)
- 3 tbsp chopped yellow onion
- 1/2 tsp finely chopped garlic
- 2 tbsp butter
- 1/2 tsp salt
- 1/2 tsp freshly cracked pepper
- 1 bay leaf
- 1 1/2 tbsp all purpose flour
- 2 cups whipping cream
- 2 cups chicken broth (you can substitute with vegetable broth)
Instructions:
- Melt the butter and then add your chopped onions, garlic, mushrooms, salt, pepper, and bay leaf until soft and browned on medium-low heat.
- Mix in the flour.
- Slowly pour in the whipping cream, followed by the chicken broth, while stirring.
- Keep stirring as the soup boils and thickens for 3 minutes.
- Serve Hot!
Chefzar Blog 
hope you to write again to this topic
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