Description
A rich and creamy homemade version of the classic cream of mushroom soup, made from scratch with fresh mushrooms, butter, and cream. This comforting soup works perfectly as a standalone meal or as a versatile base for casseroles and other dishes.
Ingredients
Soup Ingredients
- 2 cups mushrooms, sliced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups broth (vegetable or chicken)
- 1 cup milk or cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 clove garlic, minced
Instructions
- Sauté Mushrooms: Melt butter in a saucepan over medium heat and sauté the sliced mushrooms until they are soft and lightly browned, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Make Roux: Sprinkle the flour over the mushrooms and garlic, stirring constantly for 1 minute to cook the flour and form a roux.
- Add Broth: Gradually whisk in the broth to avoid lumps, stirring continuously until the mixture is smooth.
- Add Milk or Cream: Pour in the milk or cream and bring the soup to a gentle simmer. Continue simmering for about 5-7 minutes until the soup thickens to your desired consistency.
- Season: Season with salt and black pepper to taste. Adjust seasoning as needed.
- Serve: Serve the soup warm as is, or blend it for a smoother texture according to preference.
Notes
- For a smoother texture, use an immersion blender or regular blender to puree the soup before serving.
- This soup works wonderfully as a base for casseroles or other creamy dishes.
- You can substitute milk with cream for a richer flavor or use plant-based milk for a dairy-free option.
- To enhance flavor, add fresh herbs like thyme or parsley during cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
