A few weeks ago in my Greenling box of goodies I got mushrooms. I am not a mushroom fan at all. I try them every once in a while just to make sure and my reaction to them is always the same….gross! But I did not want to be wasteful with anything that I received in my box and decided to make Homemade Cream of Mushroom Soup. You might be thinking given what I just said about mushrooms that this makes no sense. But…if you would be surprised how many times I need cream of mushrooms for recipes. The recipe I used was inspired by this recipe on Food.com.
8 ounces fresh mushrooms, chopped
2 tablespoons onions, chopped
2 garlic cloves, minced
2 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1/2 cup heavy cream
1/2 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
I started by chopping up my mushrooms. I only had the one container and it technically said it was about 6 ounces. But by the time I finished chopping them up it was more like 8 ounces.
I diced them up really nice and small so that it will easily blend into any dish I add the soup to.
Once the mushrooms and onions were chopped I heated a pan and added my butter to melt. Then I added the onions, mushrooms and minced garlic to the pan. I let them all cook until the onions seems to be translucent. At that point you want to add your flour, the recipe I was following said 2 to 3 tablespoons and I ended up using 2 at this stage because I didn’t feel like everything was coated well with just 1 tablespoon. After the flour is added you want to really stir everything to mix it all together and make sure the flour sticks to the veggies.
Luckily I just happened to be making homemade chicken broth in my crock pot so I could just measure out my two cups of broth and add them right to the pan with my veggies. Gave it a good stir, as I did the broth combined with the flour to get nice and thick.
I did a combination of heavy cream and skim milk and poured it into the pan and then added another tablespoon of flour and I had a pot of good looking homemade cream of mushroom soup.
I don’t remember exactly how long I let it all cook together. I just continued to frequently stir it until it reached the consistency I was looking for. I haven’t tried my Homemade Cream of Mushroom soup yet, I put it into containers of 10.5 ounces, the same size of a can you’d buy at the store and threw it in the freezer so I had it next time a recipe calls for it.