Crema de Hongos

The savory earthy flavors of a delicious homemade Crema de Hongos (Cream of Mushroom Soup) is truly incomparable! Mix a few ingredients together in a pot and within a few minutes you will have an amazing comfort meal in a bowl! Serve it up with a slice of crusty bread for a complete meal!

Are you a soup lover like I am?! Do you love mushrooms? If so, you will absolutely love this cream of mushroom soup! A mushroom lovers, restaurant worthy dream in a bowl!

It’s really really savory, creamy and just flat out delicious!

And bonus, not only is it delicious and really easy to put together, but you most likely already have all the ingredients you will need to make this fabulous crema!

Crema de Hongos in Latin America

In Latin America cream of mushroom soup is known by several different names…

• crema de hongos
• crema de setas
• sopa de hongos cremosa
• crema de champinones

You will also find households adding more veggies than our American version, but all are fantastically delicious!

Although I prefer to make this crema with cremini mushrooms, you can also make it with white button mushrooms or really whatever mushrooms you prefer. Mix them up, combine more than one kind of mushroom. The more the merrier!

Ingredients you will need for crema de hongos

• 12-16 ounces cremini mushrooms, cleaned and sliced
• 1 tablespoon vegetable oil
• 4 tablespoon butter
• 1 onion chopped
• 6 tablespoon flour
• ½ teaspoon salt to start with or to taste
• ⅛ teaspoon pepper to start with or to taste
• 1 cup milk, heavy cream, half and half or evaporated milk
• 4 garlic cloves minced
• 4 cups chicken stock or broth
• 2 beef bouillon, crumbled
• 2 scallions chopped for topping or chopped fresh parsley

How to Cook Crema de Hongos

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1. In a large pot of medium heat, heat butter and oil until melted.
2. Add chopped onions and cook until translucent.
3. Then the garlic and cook for a minute, careful not to burn.
4. Add mushrooms, stir and cook for 3 minutes.

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1. Slowly add the flour, stir and cook for 2 minutes.
2. Add the chicken broth, beef bouillon, salt, pepper and stir well.
3. Bring to a boil then reduce heat.
4. Cover the pot and cook soup for 20 minutes, stirring occasionally, until thickened.
5. Add milk, stir and simmer for another and few minutes.
6. Taste and adjust seasoning if needed.
7. Serve immediately and top with chopped scallions or fresh parsley.

Tips to Help You Make Crema de Hongos

• If you want to save a little bit of time, buy pre sliced mushrooms.
• For an alternative to thickening the soup, use cornstarch.
• If you do not have heavy cream or milk, use evaporated milk or half and half.
• If you love cream of mushroom soup but prefer it completely smooth, simply blend in batches in a blender or use an immersion blender.
• Do not freeze soup as cream based soups do not freeze well. You can however, freeze without cream and add in later.

Storing

Store the soup in an airtight container and place in the refrigerator. The crema will last 4 to 5 days.

For more delicious mushroom recipes, you will also love these!

Skillet Stuffed Mushrooms (Hongos Rellenos)

Sopa de Hongos (Mushroom Broth Soup)

Stuffed Mushrooms Recipe (with scallops)

Mexican Chipotle Mushrooms

Crab Stuffed Mushrooms by Dinner at the Zoo

📖 Recipe