Cream of mushroom soup is delicious and comforting. Homemade soup is much better than the canned variety. It is very easy to make, and requires just a few ingredients. Here's how to make cream of mushroom soup.
Ingredient and supplies:
- 1/2 pound fresh mushrooms
- 3 cups whole milk
- 2 tablespoons butter
- 1 tablespoon flour
- 4 green onions, thinly sliced
- Salt and white pepper, to taste
- Parsley, for garnish (optional)
- 1 cup water
- Small saucepan
- Medium saucepan
- Skillet or frying pan
- Large spoon
Prepare the mushrooms. Cut off the stems of the mushrooms and peel them. Cook the stems and peels in a small saucepan with one cup of water for 15 minutes. When done cooking, strain and set the liquid aside. Although you can use plain water and skip this step, the mushroom-infused water will deepen the mushroom flavor of this soup.
Cook the mushrooms in butter. Chop the mushrooms. Then place the butter and chopped mushrooms in a frying pan. Simmer over medium heat for 10 minutes, stirring occasionally.
Add other ingredients. Place the cooked mushrooms in a saucepan over medium heat. Save a few slices for garnishing the bowls, if you'd like. Next, add the flour, blending it in with the mushroom and butter mixture. Then add the mushroom liquid from the stems and peelings, as well as 3 cups of milk. Do not substitute milk with less fat, or your soup will not be as creamy or thick, and it will not have the rich taste you are after. Now add the green onion slices, saving a few for garnishing the bowls. Finally, add salt and pepper, to taste. Stir to combine.
Enjoy! Cream of mushroom soup is best served warm, with bread or croutons. If you want a creamier soup, place the entire mixture in a blender to puree before serving. Many people prefer their cream of mushroom soup this way, without any pieces of mushroom. Garnish with a few slices of mushroom or green onion, or a sprinkle of parsley, if you'd like.
This recipe is very easy, and it will become one of your favorite soups to make on cold winter evenings or anytime you need comfort food. This rich, creamy soup will beat the canned variety any day. It can also be used in any recipe calling for cream of mushroom soup, but remember that most canned varieties are condensed versions.