Homemade Cream of Mushroom Soup

You can enjoy the the creamy deliciousness of your favorite condensed soup, without all the processed junk and additives, by making it from scratch at home! I promise its super easy and way tastier than its canned counterpart. This cream of mushroom soup quickly became a family favorite in my house and I know it will in yours too! You can check out video instructions on my instagram page at the link below:

https://www.instagram.com/s/aGlnaGxpZ2h0OjE3OTM4MzkxMDYyNDU3NTYy?igshid=fqhs8d5ksm7c

We grow our own mushrooms and my youngest son is actually really into foraging for them as well. This recipe is a great use for all his yummy finds. However, mushroom season isn't in its prime right now so today I used a variety of store bought mushrooms, and since the chances are high that you are too, here's a tip for how to clean those little guys.

You aren't suppose to wash mushrooms, so how do you clean them? You can see the difference between the mushroom on the left, compared to the prepared mushrooms on the right.

To achieve this simply wriggle off the the mushrooms stem.

Starting at the underside edge of the mushroom, peel back the outer layer layer of skin. It will peel off in strips like this.

Now you have fresh, clean mushrooms!

Here is how to make this classic creamy soup from scratch.

Ingredients:

1 large onion, diced (I used Vidalia sweet onions)

4 cloves garlic, minced

16-24 ounces of mushrooms cleaned and sliced

6 tablespoons butter

1 tablespoon dried parsley or a handful of chopped fresh parsley

1/4 -1/2 teaspoon of dried thyme or 1 teaspoon of freshly chopped thyme

1 teaspoon garlic powder

1/3 cup all purpose flour

4 cups of good quality broth ( I used chicken broth)

1 cup cream

salt and pepper to taste

Directions:

1. In a large pot over medium heat melt butter

2. Add onions to pan and sauté for 5-10 minutes until softened, stirring occasionally

3. Once onions have softened add mushrooms, garlic, and seasonings including salt and pepper

4. Continue sautéing over medium heat for 10 minutes, stirring occasionally

5. Add flour and stir until dissolved for an additional minute. It will become a thick paste

6. Add broth and mix well until paste is fully incorporated into broth

7. Once paste is dissolved, bring mixture back to a simmer over medium heat

8. Once simmer, drop temperature to a medium low and allow to simmer for 20 minutes stirring occasionally

9. Add cream, mix well

10. Remove from heat

11. Check for seasonings and adjust as needed ( salt & pepper)

12. Serve and enjoy!