once upon a chef mushroom soup Cream of mushroom soup

Alright folks, gather ‘round! Let’s talk about soup. Not just any soup, but *the* soup. The one that makes you feel all warm and fuzzy inside… and maybe a little bit gassy. You guessed it: Cream of Mushroom Soup. The culinary equivalent of a warm hug from your grandma, if your grandma was a fungi enthusiast.

Cream of Mushroom Soup - The Ultimate Comfort Food (Probably)

Feast your eyes on this majestic concoction. A creamy, earthy delight that’s so easy to make, even *I* haven’t managed to burn it yet. Which, let’s be honest, is a small miracle.

Ready to embark on this culinary adventure? Let’s dive into the ingredients, shall we? Don’t worry, you probably have half of this stuff languishing in the back of your pantry already. Time to dust it off and put it to good use!

Ingredients:

• 1 tablespoon olive oil (or butter, if you’re feeling fancy)
• 1 medium onion, chopped (because crying is part of the fun)
• 2 cloves garlic, minced (because vampires are a real threat)
• 1 pound mushrooms, sliced (any kind will do, even the ones that look like tiny umbrellas)
• 1/4 cup all-purpose flour (or gluten-free, if you’re into that sort of thing)
• 4 cups chicken broth (or vegetable broth, for our vegetarian friends)
• 1/2 cup heavy cream (or half-and-half, if you’re watching your waistline… good luck with that)
• Salt and pepper to taste (because bland is boring)
• Fresh parsley, chopped (for garnish, because presentation matters, even if you’re eating it alone in your pajamas)

Instructions:

1. Heat the olive oil (or butter) in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. I usually take this time to contemplate my life choices.
2. Add the garlic and cook for another minute, until fragrant. Try not to burn it, because nobody likes burnt garlic. Especially vampires.
3. Add the mushrooms and cook until softened and browned, about 8-10 minutes. This is where the magic happens. Watch as the mushrooms transform from sad, pale things into savory, earthy delights.
4. Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly. This helps thicken the soup. Don’t skip this step unless you want watery sadness in a bowl.
5. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Lumps are the enemy.
6. Bring to a simmer and cook for 15 minutes, or until the soup has thickened slightly. Use this time to browse social media.
7. Stir in the heavy cream, salt, and pepper. Taste and adjust seasonings as needed. Remember, you’re the master chef here.
8. Remove from heat and garnish with fresh parsley. Serve immediately and enjoy!

There you have it! A creamy, dreamy bowl of Cream of Mushroom Soup that’s sure to warm your soul. Now go forth and conquer your hunger! And maybe make a little extra, because leftovers are always a good idea. Especially when they involve mushrooms and cream. Bon appétit!

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