Prep 5 mins
Cook 15 mins
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.
- 226.79 g fresh mushrooms, cleaned and chopped
- 88.74 ml butter
- 158.51 ml flour
- 1892.0 ml stock (chicken, beef or vegetable, canned or bouillon is OK)
- 236.59 ml half-and-half cream or 236.59 ml milk
- Lighly saute mushrooms in butter.
- Add flour and stir constantly for about 5 minutes.
- Slowly add stock, stirring until all is incorporated.
- Simmer about 10 minutes.
- Add cream, stir and serve.
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 :)
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.
Great recipe. I add some rosemary and thyme to it, and keep trying different combinations of mushrooms every time I make it. I make my own mushroom stock using either dried porcini or dried shittake mushrooms, and use Coffee Rich instead of milk since I'm allergic to dairy, and it has always turned out great! My husband and I have also found that this freezes well. Thank you for posting.