Cream of Mushroom Soup (From Scratch!)

So I inadvertently stumbled on an amazing cream of mushroom soup recipe - remember when I said I was making green bean casserole for Thanksgiving from scratch (click here for that post)? I've always made it the good ol' standard way with canned mushroom soup but this time I made the base from cream, fresh mushrooms, thyme, chicken stock... and guess what? This base before adding the green beans makes the. best. mushroom. soup. ever! I'm slightly obsessed knowing this - I love canned mushroom soup for adding to casseroles, but not for eating as plain old soup; now I can easily make it from scratch! Sweet. If you like mushroom soup you gotta try this!

To make the soup you'll need:

3 Tablespoons butter
1 pound chopped mushrooms
1/4 teaspoon dried thyme
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 1/2 cups chicken broth
3/4 cups heavy cream
3/4 cups milk (1%, 2%, or whole)

Directions:

In a 12" skillet melt the butter over medium heat. Add the mushrooms, thyme, garlic, salt, and pepper, and cook, stirring often, until most of the liquid has evaporated and the mushrooms are tender, about 5-7 minutes.

Stir in the flour and cook for another minute or two, stirring constantly. Slowly whisk in the broth until it is all incorporated and the mixture is smooth. Add the heavy cream and milk, whisk until well combined. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Add salt and pepper to taste.


click here for the green bean casserole recipe.



one year ago: chocolate-dipped pretzel rods
two years ago: homemade dog cookies