Crema de Hongos (Cream of Mushroom Soup)

5 from 1 vote

Creamy Crema de Hongos made with fresh mushrooms, garlic, butter, and broth. A comforting, easy soup perfect for lunch or dinner.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Dinner, Soup

Cuisine: American

Servings:

Calories: 258kcal

Author: Catherine Arena

Ingredients

1 pound cremini or white mushrooms cleaned and sliced
1 tablespoon vegetable oil
4 tablespoons butter
1 onion chopped
6 tablespoons flour
¼ cup dry white wine optional
⅛ teaspoon ground pepper or to taste
1 cup milk, heavy cream, half and half or evaporated milk could also use 2% milk
4 cloves garlic minced
4 cups chicken broth or stock
2 beef bouillon crumbled
2 scallions chopped for topping or chopped fresh parsley
1½ tablespoons cornstarch optional

Instructions

In a large pot over medium heat, melt the butter with the oil.
Add the chopped onion and cook until soft and translucent, stirring occasionally.
Stir in the garlic and cook for about 30–60 seconds, just until fragrant. Be careful not to let it burn.
Add the mushrooms, stir well, and cook for about 3 minutes until they begin to soften.
Sprinkle in the flour, stirring constantly, and cook for about 2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth, then add the beef bouillon, wine (if using), salt, and pepper. Stir well to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 20 minutes, stirring occasionally, until slightly thickened.
Stir in the milk and let the soup simmer for a few more minutes until heated through.
Optional: Blend a cup of the soup
If you would like your soup to be even creamier, add one cup to a blender and blend until smooth. Return back to the soup and stir.
Taste and adjust seasoning as needed. Serve hot, topped with chopped scallions or fresh parsley.

Notes

Recipe Notes:

Storing and Reheating

Store the soup in an airtight container and place in the refrigerator for up to 4 days. Reheat on low heat on the stovetop stirring occasionally making sure it doesn't stick to the bottom.

Nutrition