All this extended and bitter cold weather always has me in the mood for comfort food. I made this Cream of Mushroom soup recently. You have no idea how comforting this was! I got the recipe from food.com. It was so delicious! I made a few tweaks to their recipe and mine is shown below the photo.
Here's how I made my version:
Ingredients
2.Start your roux while the mushrooms are simmering. Melt 2 tablespoons butter and stir in 2-3 tablespoons flour. Stir continuously until it is slightly golden. Do this for at least 7-10 minutes. (If you stop too soon, the soup will taste like flour.) Gradually add in the rest of the chicken broth. Adding the broth slowly keeps the mixture smooth, lump-free and thick. The mushrooms should be ready to add to this mixture by the time the roux is done cooking, so add them on in.
3. Put 1 tablespoon of flour in a small but somewhat deep cup or jar (large enough to hold 1 cup+). Slowly add a small amount of the cream into the flour and stir until it is kind of like a paste, but not too thick. If you don't add enough cream, it will be the consistency of mud! Add enough cream to get it creamy, then add the rest of the cream and the seasonings into the jar and stir well to mix it. Then, add that into the soup mixture. Mixing the flour with the cream before adding it into the soup will keep it from lumping up.
4. Heat the soup for 5 more minutes on medium heat and then dig in!
This recipe makes about 4 med cups or 2 large bowls.
This is really a fantastic recipe and although my directions may seem a bit 'detailed', believe me it's worth it. After making it a couple of times, you'll understand why it works best this way.
Enjoy!
Here's how I made my version:
Ingredients
- 8 ounces fresh mushrooms , chopped
- 2 tablespoons onions, chopped
- 1 -2 garlic clove, minced
- 4 tablespoons butter (seaparated)
- 2 -4 tablespoons flour ( separated)
- 2 cups chicken broth (separated)
- 2 tablespoons white wine
- 1 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
2.Start your roux while the mushrooms are simmering. Melt 2 tablespoons butter and stir in 2-3 tablespoons flour. Stir continuously until it is slightly golden. Do this for at least 7-10 minutes. (If you stop too soon, the soup will taste like flour.) Gradually add in the rest of the chicken broth. Adding the broth slowly keeps the mixture smooth, lump-free and thick. The mushrooms should be ready to add to this mixture by the time the roux is done cooking, so add them on in.
3. Put 1 tablespoon of flour in a small but somewhat deep cup or jar (large enough to hold 1 cup+). Slowly add a small amount of the cream into the flour and stir until it is kind of like a paste, but not too thick. If you don't add enough cream, it will be the consistency of mud! Add enough cream to get it creamy, then add the rest of the cream and the seasonings into the jar and stir well to mix it. Then, add that into the soup mixture. Mixing the flour with the cream before adding it into the soup will keep it from lumping up.
4. Heat the soup for 5 more minutes on medium heat and then dig in!
This recipe makes about 4 med cups or 2 large bowls.
This is really a fantastic recipe and although my directions may seem a bit 'detailed', believe me it's worth it. After making it a couple of times, you'll understand why it works best this way.
Enjoy!
