Saturday, October 27, 2012

Cream of Mushroom Soup

A simple homemade soup that can be eaten alone or add to a favorite recipe that calls for a can of cream of mushroom soup and a can of milk.

8 ounces fresh mushrooms, sliced
4 tablespoons onions, chopped finely
1 -2 garlic clove, minced
2 tablespoons butter
3 tablespoons flour (divided)
salt & pepper to taste
1 (14 oz) can chicken broth or homemade chicken broth
1 cup evaporated milk
 Fresh-ground nutmeg

Directions:
Melt 2 Tbsp butter in large frying pan. Add sliced mushrooms and cook until lightly browned and all water from mushrooms is evaporated. Set aside.

 In a medium saucepan, melt the remaining 2 Tbsp. butter. Add onion and garlic and stir until onion is softened. Blend in 2 T. flour and salt and pepper to taste. Stir until flour is well blended and slightly brown. Slowly whisk the chicken broth into the flour mixture and stir constantly until it comes to a boil. It should thicken slightly.

Whisk 1 Tbsp. of flour into the evaporated milk (you can substitute the milk with light cream if desired). Add milk-flour mixture to soup, whisk until smooth and it thickens slightly. Stir mushrooms into creamy soup. Adjust seasoning. Add some freshly ground nutmeg on top. Makes 2 hearty servings or 4 small appetizer cups of soup. I would double the recipe for a meal or side soup if serving with a salad or sandwich.

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