Fresh Cream of Mushroom Soup

PanNan's Note:

This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too. To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Yield: 2 quarts

• 8 ounces fresh mushrooms, cleaned and chopped
• 6 tablespoons butter
• 2/3 cup flour
• 2 quarts stock (chicken, beef or vegetable, canned or bouillon is OK)
• 1 cup half-and-half cream or 1 cup milk

Directions:

1. Lighly saute mushrooms in butter.
2. Add flour and stir constantly for about 5 minutes.
3. Slowly add stock, stirring until all is incorporated.
4. Simmer about 10 minutes.
5. Add cream, stir and serve.

Reviews

[Selmas0ngs]

This recipe is good but it really needs more mushrooms! I have made it twice now. The first time I made it exactly as written and the flavor bland and mushrooms were more of a garnish than the star. Second time I added a dash of nutmeg, sea salt, cracked pepper, thyme and garlic powder. Then I upped mushies from 8 oz. to approx. 30 oz. of mixed shitaki, white, king trumpet and beech. Second time was AMAZING. I made this for the family and they ate the whole pot :)

[Missy Wombat]

This a good quick cream of mushroom soup that definitely is better than any instant soup mix and really quick. Great for quick meals. I scaled the recipe down to half and it worked out well.

[CJAY]

Very nice! I added a clove of minced garlic, some fresh grated nutmeg, a pinch of thyme, a bay leaf, and some white pepper. I used 6 cups of stock made with beef bouillon and whole milk. I followed the recipe for timing and it worked well for me. The soup was thickened just right for our taste. Very enjoyable! Thanks for sharing.