Creamy Mushroom Soup

Creamy Mushroom Soup

Perfection! That is exactly what this Creamy Mushroom Soup is.

I love mushroom soup. It is one of my favorites. The first time I tried it I was hooked.

Some people may be skeptical by the color, but let me tell you that this soup is simply delicious. There is nothing better than a hearty homemade soup.

So… what do you need to make this Creamy Mushroom Soup?

  • Mushrooms
  • Onions
  • Carrots
  • Garlic
  • Thyme
  • All-purpose flour
  • Butter
  • Chicken Stock
  • Milk
  • Adobo seasoning
  • Kosher salt
  • Freshly ground pepper

A cream soup is thickened with a roux. A roux is basically fat and flour cooked together. There is white roux, blonde roux, and brown roux. For this recipe, in particular, I added the all-purpose flour after cooking the veggies.

Method at a Glance:

  1. Cook all the veggies and aromatics.
  2. Add the all-purpose flour
  3. Add the chicken stock, and bring to a boil.
  4. Add the milk and corn puree.
  5. Let it simmer for about 40 minutes.
Creamy Mushroom Soup. This soup is simply delicious!

Trial and error:

One thing I have learned throughout time and trial and error is to be patient, do not over season the soup, it takes about 30 to 45 minutes for a soup to develop flavor. Adjust the seasoning accordingly, wait and let the magic happen.

Now if you want me to be a 100% honest,  I think the corn puree is the star of the show (It is the “secret” ingredient in this soup). The sweet corn puree gives a delicious flavor to it.

WAIT! Before you go, don’t forget to check this  Turkey Meatballs in Tomato Sauce.

God Bless You!

Creamy Mushroom Soup

January 25, 2019
: 4
: Easy

Delicious Creamy Mushroom Soup made with onions, carrots, thyme, garlic, chicken stock, butter.


  • 10 oz sliced cremini mushrooms
  • half an onion
  • 1 carrot diced
  • 3 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon adobo seasoning
  • 32 oz unsalted chicken stock
  • 2 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 1 can cream sweet corn puree
  • Kosher salt
  • Freshly ground pepper
  • Step 1 In a pot, melt butter, add the onion, carrots, mushrooms, garlic, thyme, adobo seasoning, salt, and freshly ground pepper. Let it cook until the onion becomes transparent.
  • Step 2 Add the all-purpose flour and stir.
  • Step 3 Add the chicken stock. Bring to a boil until it starts thickening.
  • Step 4 Bring down to a simmer and add milk and sweet corn puree.
  • Step 5 Let it simmer uncovered for about 40 minutes. Stir occasionally.

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