Favourite Creamy Mushroom Soup
Microwave creamy mushroom soup with fresh mushrooms, onions, sour cream, and Worcestershire. A quick single-serving soup ready in 15 minutes for two with no stovetop required.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the fastest creamy mushroom soup you’ll make this week. Everything happens in a 4-cup measuring cup in the microwave, which means no skillet to wash and no stove to babysit. From onion-and-butter sweat to silky pureed finish, the whole process takes 15 minutes.
Sour cream is the move that distinguishes this from cream-of-mushroom-can flavor. The tang cuts through the rich mushroom umami and adds a brightness that heavy cream alone can’t deliver. Blending the hot mushroom mixture with the sour cream creates a glossy, restaurant-style soup.
The critical step: do not let the soup boil after the sour cream goes in. High heat will break the dairy and turn your silky soup into a grainy disaster. The final reheating in the microwave is just to warm through, not bubble. Worcestershire and dry mustard add savory backbone that you’d never expect from such simple ingredients. Serve with crusty bread, a grilled cheese sandwich, or a simple green salad. Pair with a white wine for a light lunch.
Kitchen Tips
- Slice the mushrooms uniformly thin so they cook evenly in the microwave.
- Use button or cremini mushrooms for everyday cooking. Wild mushrooms like shiitake or oyster bring more intense flavor but cost more.
- Cool the mushroom mixture briefly before blending. Hot liquids can blow the lid off a sealed blender.
- Don’t boil the soup after adding sour cream. Watch carefully during the final microwave step.
Variations
Ingredients
Directions
In a 4-cup measure micro-cook the chopped onion, the 2 tablespoon snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1½ minutes or until the onion is tender but not brown.
Stir in the sliced fresh mushrooms.
Micro-cook, covered, on 100% power for 2 to 3 minutes or until the mushrooms are tender, stirring once.
Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper.
Add water; mix well.
Micro-cook, uncovered, on 100% power 3 to 4 minutes or until thickened and bubbly, stirring twice.
Combine hot mushroom mixture and dairy sour cream in a blender container.
Cover and blend until mixture is nearly smooth.
Pour back into the 4-cup measure.
Micro-cook, uncovered, on 100% power about 1 minute or until the mushroom mixture is heated through.
Do not boil.
Garnish with additional snipped parsley, if desired.
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