Cream of Mushroom Soup
Ingredients
- 8 oz. fresh mushrooms, variety
- 2 tablespoons onions, chopped
- 2 garlic clove, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- 1 cup half and half
- ½ teaspoon salt
- ¼ teaspoon pepper
- dash of nutmeg
- ½ teaspoon parsley
- 1 teaspoon corn starch
Instructions
- Place mushrooms in a food processor or use a hand blender to finely chop them.
- Melt butter in large skillet over medium heat. Add in onions, garlic, and mushrooms. Cook until onions are soft, about 5 minutes.
- Blend in 2 tablespoons of flour and stir into mushroom and onion mixture.
- Add in the chicken broth and heat until slightly thickened while stirring frequently. I simmered mine for about 1o minutes.
- Mix half and half with corn starch.
- Add in half and half to soup. Heat to thicken while stirring frequently.
Tips
- This makes about 4 cups of cream of mushroom soup. That equals about 3 cans of cream of mushroom soup.
- If you want to make this ahead and freeze some, make it up to the point of adding the chicken broth. Let it cool completely. Place in a freezer container. When you want to use it, defrost in the refrigerator and then heat. Add cream and corn starch to thicken. What I did was split the batch in half before adding half and half. I then added half a cup of half and half to the batch we needed and placed the other half in the freezer.
- I used about a cup of this homemade cream of mushroom soup in my risotto recipe as a short cut. It was very good!
Source: How to Have it All
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Rhonda in MO
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Posted by: Rhonda Gray <ronkaygray66@gmail.com>
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Another Great Group of *~ Beth ~*
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