Try One New Recipe a Week – Cream of Mushroom Soup
When I was a child, I remember that we ate Campbells’s soups for lunch. I loved Cream of Mushroom Soup. As a child, what did I know. Homemade is always better. As an adult, I made Cream of Mushroom Soup homemade and WOW, so much better. Oh don’t get me wrong. My mother, also, made homemade soups, I just remember the canned at lunch time. Children don’t remember everything.
Starting off with fresh mushrooms is a must. You make a roux of white sauce, butter, salt and pepper and you have Cream of Mushroom Soup. Well, it’s a little more than that, but it’s not that complicated.
- 16 ounces fresh mushrooms
- 1 medium onion, chopped
- 2 to 4 garlic cloves, minced
- 4 to 8 tablespoons butter
- 4 to 6 tablespoons flour (separated)
- 4 cups chicken broth
- 2 cups light cream or 2 cups evaporated milk
- 1 teaspoon salt
- ½ teaspoon pepper
- Slice mushrooms. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
- Blend in 3 T. flour and stir.
- Add in the chicken broth and heat until slightly thickened while stirring frequently.
- Stir cream with additional 3 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
You can add more chicken broth if it is too thick for your liking. If it isn’t thick enough, you can add more flour. Also, salt and pepper to your taste. If you want it a more low fat, use low fat evaporated milk and you may have to add more flour. Serve with your favorite bread or salad and you have a hearty supper for this winter. For another great soup recipe go here.
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