Prep 5 mins
Cook 15 mins
Forget the canned stuff, this is a LOT better and yet easy to make, too!
- 226.79 g fresh mushrooms
- 29.58 ml onions, chopped
- 1-2 garlic clove, minced
- 29.58 ml butter
- 29.58-44.37 ml flour (separated)
- 473.18 ml chicken broth
- 236.59 ml light cream or 236.59 ml evaporated milk
- 2.46 ml salt
- 1.23 ml pepper
- 1.23 ml nutmeg
- Cut the mushrooms into slices.
- Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
- Blend in 2 T. flour and stir.
- Add in the chicken broth and heat until slightly thickened while stirring frequently.
- Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
- Serve and enjoy!
Great and simple recipe! I've always loved cream of mushroom soup. Most people just use the canned version as an addition to other recipes, but I've always liked to eat it as-is. That is, until I tried this recipe. It was simple and easy enough that I could see me making this on any given day.<br/><br/>I stuck strictly to the recipe as it is printed here (because I always do that with a new recipe when making it for the first time). I thought the ingredients/proportions were spot on. The recipe truly only makes about 4 servings. My 'tweaks' were as follows: I chopped the mushrooms up so they were more dispersed throughout the soup; I added just a bit of the chicken broth to the mushrooms/garlic/onions to give the mushrooms more liquid to imbue their flavor to, then I put a lid on it and let it cook for awhile to get the mushroom flavor fully embedded in the juice. I recommend starting the roux separately while the mushrooms are simmering. I melted 2 Tbsp. butter with 2 Tbsp. flour and stirred that continuously until it was slightly golden. I gradually added the rest of the chicken broth. Adding it very slowly keeps the mixture smooth, lump-free and thick. After about 10-15 minutes simmering the mushrooms, I poured that mixture into the roux and stirred that all together. <br/><br/>Following the directions, I mixed the 1 Tbsp. of flour with just a small amount of the light cream (to keep the flour from lumping up). Then added the rest of the cream and the seasonings; then put that all into the soup mixture. I let it heat for another 5 minutes. It was awesome! I put leftovers into the refrigerator and it was even better the next day! I could definitely see me using this in recipes that call for cream of mushroom soup. I imagine it will take any other recipe up a notch or two and will impress the heck out of my friends and family at the next potluck dinner.
This was an awesome recipe for the base of the soup. I altered it by making the following changes: 16 ounces of mushrooms, most chopped in large slices with some minced. 2 1/2 tablespoons onions chopped. 2 garlic cloves. 3 tablespoons butter. 3 - 4 tablespoons flour (separated). 2 2/3 cups chicken broth. 1 12oz can evaporated milk. About a teaspoon salt, about 3/4 teaspoon pepper, about 1/2 teaspoon nutmeg (seasoned to taste). Added a teaspoon of corn starch. Added a pinch of Spanish saffron. Added a dash of parsley. Added about an hour of heating on low low heat to blend the flavors with regular stirring.
I made this today with sliced mushrooms I needed to use up and oh my goodness! This was the most delicious cream of mushroom soup I've ever had. I will never buy canned cream of mushroom soup again. I didn't change a thing while making this and it was perfect! It was so creamy and flavorful. Thanks so much for the wonderful recipe. I will definitely be making this again.