Saturday, December 31, 2011

Homemade Cream of Mushroom Soup

Did I ever mention my love for cream of mushroom soup?

Yes, I am one of those who have no qualms opening a can of soup on a cold winter night. It wasn't until I want to try making green bean casserole from scratch that I discovered the ease of making cream of mushroom soup from scratch. Plus they taste so much better too when you make it fresh. And all the mushrooms you can add to the soup, if you are a mushroom lover like I am. Bliss.

Homemade Cream of Mushroom Soup
(Serves 4-6)

1lb mushrooms, sliced
3 cloves garlic, finely chopped
1 onion, chopped
3 cups of chicken stock
3 cups of fat free half and half or light cream
4 Tbsp of butter
2 Tbsp of olive oil ( you can use all butter but I prefer to cut down on the fat)
6 Tbsp of flour
1 bay leaf
salt and pepper to taste

1. In a large pot, melt the butter and olive oil over medium heat. Saute the mushrooms with a sprinkle of salt and pepper till mushrooms have released all the moisture and you can hear the sizzle of oil in the pot again. (about 8 minutes).
2, Add in the garlic and onion. Saute till onion is translucent.
3. Turn the heat down to medium low and add in the flour. Cook for 3 mins till flour is no longer lumpy.
4. Pour in the chicken stock. Turn the heat up to medium high. Cook till mixture comes up to a boil, stirring constantly. You really do not want a lumpy cream of mushroom soup.5. Add in the half and half or cream. Keep stirring till mixture comes up to a boil.
5. Turn heat down to medium low. Continue to stir while soup is cooking. You will want to reduce this till soup has thickened, about 10 minutes. Season with salt and pepper. Dish out and serve warm.

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