Cream of Mushroom Soup-Homemade

This soup is delicious on it's own or as a substitute for canned soup.

• Ready In: 20 mins
• Yields: 2 cups

Ingredients

• 2  tablespoons unsalted butter
• 8  ounces white mushrooms, trimmed and sliced
• 4  ounces cremini mushrooms, trimmed and finely chopped (baby bella)
• 1⁄2 teaspoon ground black pepper
• 2  garlic cloves, minced
• 2  tablespoons flour
• 1  cup chicken broth
• 1  teaspoon Worcestershire sauce
• 1 -1 1⁄2 cup half-and-half (or milk)

Directions

1. Melt butter in a large saucepan.
2. Add mushrooms and cook without stirring until they begin to brown.
3. Add pepper and garlic. Sprinkle with flour, stir to coat the flour with the butter in the pan, and cook 2-3 minutes to cook the flour.
4. Stir in broth, Worcestershire sauce and 1 cup half and half.
5. Continue stirring until soup thickens. If you’d like a thinner soup, add more half and half.