Homemade Cream of Mushroom Soup Recipe
 
 
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Ingredients
  • 12 - 16 ounces of Mushrooms (whichever variety you prefer)
  • 3 Tablespoons chopped Onions
  • 2 cloves of Garlic, minced
  • 2 Tablespoons Butter (store-bought or homemade butter)
  • 6 Tablespoons of Flour
  • 2⅔ cup Chicken Broth (homemade chicken broth is always so much better!)
  • 1 cup of Light Cream or 1 (12 oz.) can of Evaporated Milk (I bet you could substitute regular milk here as well)
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • Chopped parsley (to taste)
  • Chopped Tarragon (optional)
  • Sprinkle of Nutmeg (optional)
Instructions
  1. Slice, chop, or mince the mushrooms (however you like it best). My husband isn't big on the texture of mushrooms, so I minced them up pretty small in the food processor.
  3. Melt butter in a skillet and add onions, garlic and mushrooms. Cook on med-high heat until the onions are clear and soft. (I transferred the mix to another pot at this point, but that's probably not necessary).
  5. Blend in 3 Tablespoons of the flour and stir.
  7. Add the broth and stir with wire wisk until blended well.
  9. Mix cream or milk, salt, pepper, 3 Tablespoons flour, and seasonings in a separate bowl. Add to the soup and stir pretty constantly with a wire wisk while it thickens over med to med-high heat.
  11. Let simmer for about an hour, stirring often.
Recipe by Surviving The Stores™ at https://www.survivingthestores.com/homemade-cream-of-mushroom-soup-recipe.html