I always make this soup when I have mushrooms in the fridge that I need to use. It is so rich and creamy....one of those perfect soups for a cold afternoon. You’ll never go back to the canned stuff once you make your own homemade cream of mushroom soup. It’s not full of salt like the canned soups are. It’s thick and creamy with that earthy mushroom flavor. Really good!
Cream of Mushroom Soup
½ cup butter, divided
2 cups Shiitake mushrooms, sliced or chopped
½ teaspoon garlic salt
¼ cup flour
2½ cups half and half
2 cups heavy cream
2 Tablespoons dry minced onions
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
I like Shiitaki mushrooms, but I use whatever I have leftover. Crimini, Baby Bells, or even button mushrooms work well. You can even mix them and add a variety to your soup.
In a large skillet melt ¼ cup of the butter. Add mushrooms and garlic salt. Cook until mushrooms are tender. Drain and set aside.
In a large sauce pan over medium heat, melt ¼ cup butter. Add flour and cook for 1 minute. Slowly add half and half and heavy cream.
Add minced onions, garlic powder, salt and pepper. Bring to a boil and cook for 2 minutes. Add mushrooms and cook for about 5 more minutes on low. Serve.
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