Cream of mushroom soup has been a favorite of mine as long as I can remember.
Of course when we were growing up it was Campbell's and it came in a can.
Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won't buy soup in a can again!
Ingredients of Cream of Mushroom Soup
- It's 3 lbs of mushrooms, remove stems, slice tops.
- Prepare 1 of medium onion, small dice.
- You need 2 quarts of chicken stock.
- You need 1/2 tsp of dried thyme.
- It's 6 Tbsp of butter, divided.
- You need 2 cloves of garlic, minced.
- It's 4 Tbsp of a/p flour.
- You need 1/2 tsp of each salt & pepper.
- You need 2 cups of half & half.
- Prepare 2 Tbsp of Sherry.
Cream of Mushroom Soup instructions
- Clean mushrooms, remove stems and set aside. Thin slice the Mushroom tops, set aside..
- In a skillet, melt 2 Tbsp butter to sauté the Mushroom stems on medium high..
- Next, in a large sauce pan or small stock pan, add chicken stock, sliced mushrooms, diced onions and the dried thyme. Cook on medium until mushrooms and onions are soft. Simmer while cooking stems..
- Once the stems have started to brown, add minced garlic and cook for 1 to 2 minutes..
- Remove stems from heat and rough chop..
- Add chopped stems to stock pot..
- In skillet add the 4 Tbsp butter over medium high heat..
- Once melted, add flour and salt and pepper whisking to make a roux. Cook for 2-3 minutes..
- Slowly whisk in half and half to combine..
- Once combined, add to stock pot. Stir and simmer until thick..
- Add in the sherry. Adjust seasoning to taste..
- Enjoy!.
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. This easy homemade Cream of Mushroom Soup is so comforting, creamy and full of fresh mushrooms. If you're a mushroom lover (like me) you are going to LOVE this soup.
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