How to Make Cream of Mushroom Soup in 20 Minutes

You’ll be shocked at how easy it is to make!

Clean mushrooms with a damp paper towel, wiping outside and underside. Rinse small ones, pat dry.

Add oil. Season and slightly brown mushrooms. Set aside. Cook onions in butter until tender in the same skillet.

Mix in flour and cook for 1 more minute until well combined with onions.

Add chicken stock and evaporated milk slowly, stirring until a silky paste forms and simmers.

Add bay leaf and simmer for 8-10 mins until soup thickens as desired.

Put mushrooms and their juice back into the skillet, then add chicken bouillon and Worcestershire sauce.

Pour in cream. Adjust seasonings with salt and pepper to taste.

Add more cream or chicken broth for desired consistency.

Garnish with chopped parsley. Serve hot.