Cream of Mushroom Soup
Welcome to this somewhat mashed up recipe. I combined a few recipes I found online but also checked my cabinet. A note on the heavy cream and evaporated milk. I did not use heavy cream as I did not have any and I wanted to use what I had. Most recipes I looked at said just 1 cup of heavy cream but I ended up adding more chicken broth since I pureed the entire thing. It thinned it out so it was not so thick.
Servings: 4 to 6 servings
Ingredients
- 1 pound fresh mushrooms (I mainly used Oyster mushrooms but not restricted to just those.)
- 1 Large Onion, Chopped (about 2 cups)
- 6 tablespoons unsalted butter
- 1/3 cup all purpose flour
- Salt and Ground Black Pepper
- Diced Garlic Cloves – 3-4 cloves
- 1 can of ´Evaporated Milk – 12 oz or 1 cup of heavy cream
- 4 cups chicken or vegetable broth or stock
Instructions
- Clean and cut mushrooms into 1/4 inch pieces. The thicker stems are fine if you are going to puree the whole thing. Leave these on the side.
- In a large pot, melt the butter with and cook the chopped onions and garlic on a medium heat. Cook until it is soft but not brown.
- Add the salt and pepper to taste. I didn’t add much because I did not want it to be too salty or peppery. You can always add more but you cannot take it away if you added too much.
- Toss in the mushrooms from step one and raise heat to medium.
- Cook the mushrooms until they soften and mix occasionally so they do not stick to the pot.
- Once the mushrooms have softened, add in the flour and mix all that to coat the mushrooms.
- Drop in the broth and mix that around to coat the mushrooms. It will look like a chicken pot pie mixture and that is fine. You may need to add more broth if you are fully pureeing as I did.
- Let that cook on low heat for about 20 minutes and stir occasionally.
- I transferred to a large mixing bowl and used the immersion blender and slowly added the evaporated milk.
- This is where also added more chicken broth to thin it out as it was thick but that is your preference.
- I poured back into the pot and cooked it for another 10 minutes or so.
Well, that is it for the soup. You can now taste it and see if you need / want to add more salt or pepper. This was split into containers and refrigerated as it was too much to finish in one sitting for 2 people.