Mushroom Maniac: Homemade Cream of Mushroom Soup

You won’t miss the canned stuff once you make this Homemade Cream of Mushroom Soup!

Homemade Cream of Mushroom Soup by FamilySpice.com

I have never been much of a soup eater. But, when I was kid, my favorite soup was canned mushroom soup. There was something so comforting about that creamy soup. But I always wished there were more chunks of mushrooms. I’ve always loved mushrooms. And quite honestly, I still love cream of mushroom soup.

The mushroom is incredibly healthy, satisfying and very filling. Nutritionally speaking, they contain high amounts of vitamin B, Niacin, Folate, Potassium and Phosphorus. They are low in calories and are naturally fat free and cholesterol free.

So why not make your own homemade cream of mushroom soup. I piled on the mushrooms in this recipe, so it is definitely NOT lacking in mushroom flavor or mushroom goodness. It’s in a completely differently realm of awesomeness compared to the canned stuff. But, I can’t help but get nostalgic while sipping this soup.

Takes me back to simpler times….

What’s the best way to clean your mushrooms?

Don’t wash them in water! Mushrooms are like sponges and they are FILLED with water. Use a damp paper towel to brush off any dirt still left on the outside of your mushroom. When stuffing them, remove the stem and scrape out the black gills underneath the mushroom caps.

Fresh Mushroom Soup

You don't need a can to get a great tasting, creamy mushroom soup! Recipe by Laura Bashar of Family Spice

Ingredients:

  • 3 TBS butter, unsalted
  • 1 1/2 lb mushrooms, sliced
  • 1/4 tsp salt
  • 1/8 tsp black pepper, ground
  • 1 small onion, finely chopped
  • 1 shallot, finely chopped
  • 3 TBS all-purpose flour
  • 3 TBS sherry
  • 6 cup vegetable stock
  • 1/3 cup half and half
  • 3 TBS parsley, American, chopped
  • 1/4 cup sour cream

Directions:

  1. Heat a large stock pot on medium-high and melt:
    • 1 1/2 TBS butter, unsalted
  2. Add and sauté:
    • 1 1/2 lb mushrooms , sliced
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  3. Stir occasionally and cook for about 8 minutes, or until golden brown.
  4. Reserve mushrooms for later.
  5. In the same stock pot over medium heat, melt:
    • 1 1/2 TBS butter, unsalted
  6. Add and sauté:
    • 1 small onion, finely chopped
    • 1 shallot, finely chopped
  7. Cook for 2-3 minutes until just softened.
  8. Sir in:
    • 3 TBS all-purpose flour
  9. Continue cooking for 2-3 minutes.
  10. Add to the stock pot and stir well:
    • 3 TBS sherry
    • 6 cup vegetable stock
  11. Set aside about one quarter of the mushrooms.
  12. Add the remainder to the stock pot and reduce heat, cover and simmer for 20 mins., stirring occasionally.
  13. Using a hand blender, purée soup until smooth.
  14. You can also use a blender, but make sure soup has cooled before placing inside blender. Work in batches and return soup to the stock pot.
  15. Stir in reserved mushrooms with:
    • 1/3 cup half and half
    • 2 TBS parsley, American , chopped
  16. Cook for 5 minutes and taste to adjust seasonings.
  17. Garnish with:
    • 1/4 cup sour cream
    • 1 TBS parsley, American , chopped

Notes:

Serving Suggestions: Serve with salad or a hearty bread. Substitute white mushrooms with portobello, crimini, or a mixture of your favorite mushrooms.

Prep Time:

Yield: Serves 4

Cook Time:

Fresh Mushroom Soup Detail

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