Name: Fresh Cream of Mushroom Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 8 ounces fresh mushrooms, cleaned and chopped; 6 tablespoons butter; 2/3 cup flour; 2 quarts stock (chicken, beef or vegetable, canned or bouillon is OK); 1 cup half-and-half cream or 1 cup milk

This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too.  To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk.

Fresh Cream of Mushroom Soup

mushrooms,

butter

flour

stock (chicken, beef or vegetable, canned or bouillon is OK)

half-and-half cream milk

Add flour and stir constantly for about 5 minutes.

Slowly add stock, stirring until all is incorporated.

This recipe is good but it really needs more mushrooms! I have made it twice now. The first time I made it exactly as written and the flavor bland and mushrooms were more of a garnish than the star. Second time I added a dash of nutmeg, sea salt, cracked pepper, thyme and garlic powder. Then I upped mushies from 8 oz. to approx. 30 oz. of mixed shitaki, white, king trumpet and beech. Second time was AMAZING. I made this for the family and they ate the whole pot :)

Fresh Cream of Mushroom Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 2

Cost: $8.98 /serving

Author : PanNan

Ingredients

Instructions

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