Best Cream of Mushroom Soup Recipe

Ingredients

• 1 kg mushrooms (2,2 lb – either fresh or canned, the canned ones will cook faster)
• 1 liter (34 oz – 4 cans) chicken stock concentrate (beef stock, vegetable stock, plain water)
• 500 g potatoes (1,1 lb)
• 2 onions (200 g – 7 oz)
• 200 g butter (2 sticks)
• 250 ml sour cream (1 cup)
• 1 tbsp salt
• 1 tbsp flour
• ½ tsp white ground pepper
• 2 tsp dill

Directions

1. Peel, wash, and slice the mushrooms.
2. In a large pot, sweat the mushrooms in 200 g of butter with 2 peeled but whole onions for 10 minutes on low heat with the lid on.
3. Peel, wash, and chop the potatoes into cubes.
4. Remove the onions from the pot, add the chopped potatoes over the mushrooms, and let them sweat with the lid on for another 10 minutes on low heat.
5. Add 1 liter of chicken stock concentrate (or any of the replacements) and let the soup boil for 15 minutes on low heat.
6. Mix 2-3 tbsp of this boiling soup with 1 tbsp of flour.
7. Blend this flour mixture with the sour cream.
8. Add the sour cream-flour mixture over the boiling soup and let it simmer for a couple of minutes on low heat.
9. Season with salt, white ground pepper, and freshly cut dill, and turn off the stove.
10. Optional step: Blend the soup into a smooth mushroom and potato cream with a hand blender.
11. Let the soup rest for 10 minutes before serving.
12. Serve it alongside croutons or toast.