Souper Sunday: Cream of Mushroom Soup

Souper Sunday: Cream of Mushroom Soup

I love soup. I used to buy canned soup in large quantities until I discovered how very easy it is to make soup from scratch. Not only is it super easy, but the soup you make at home is much better tasting and healthier than the soup you can buy in a can. Starting today I am going to feature one soup a month in my new feature Souper Sunday. I hope you enjoy it.

I love fall for many reasons, one being that soup makes a return to my kitchen. The summers around here are just too hot for soup. Arizona falls are not exactly cool, but they are cool enough for soup. Our first soup this fall is cream of mushroom. This soup is not thick and pasty like the kind in the can; it is smooth and creamy and you can control the thickness. I based this on a recipe I saw over at food.com and made some changes.  My kids (and even my soup-hating husband) love this soup.

Cream of Mushroom Soup

Sauteing the mushrooms.

Ingredients

  • 1 lb fresh mushrooms, cleaned and chopped
  • 6 tablespoons butter
  • 2/3 cup flour
  • 2 quarts chicken broth (or equivalent of Better Than Bouillon’s No Chicken Base)
  • 1 cup half-and-half

Directions

  1. Saute chopped mushrooms in butter.
  2. Add flour and stir constantly for 5 minutes.
  3. Slowly add stock, stirring until all is incorporated.
  4. Simmer 10-15 minutes, stirring occasionally.
  5. Yum!

    Stir in cream and serve.

Notes
  • You can reduce the mushrooms by half and still have a great soup.
  • Soup can be thickened by reducing broth, increasing simmer time, or using heavy cream instead of half-and-half.
  • This soup has no artificial emulsifiers. Stir it well to make sure the flour blends in.  If you let your soup sit too long you may need to stir it before serving.

 

Do you make your own soup? Please let me know if you try this recipe. Feel free to leave a comment. Share and let’s talk about it.

 

 

About Janice

I am so glad you stopped by. Kick your shoes off and hang with me a while. I am an Arizona native, wife to a hard-working hubby, mom of two, and daughter of the King. I love sharing recipes, crafts, and family activities that any mom can do. Life is complicated enough, right? When I am not up to my ears in laundry, dishes, and creating for Celebrating Family, you will also find me at East Valley Mom Guide. Come follow me on Google +, Facebook, Pinterest, Instagram, and Twitter.

Comments

  1. Autie Pamela says

    That looks delicious. I stopped buying cream of anything at the store about two years ago when I read the ingredients. I was horrified at what I read. I have just been going without because I just thought that it would be difficult to make. I guess I was wrong. Thanks for the simple and what looks to be delicious recipe!

  2. Surprised by how simple and easy this recipe is. Looks very delish. Have you tried using portabellas? My wheels are spinning as I print this off!

    • I have only ever made it with white button mushrooms, and actually, it tastes better when the mushrooms are a few days past fresh but still edible (in my opinion). 😉 I plan to try it with a mix of white buttons and criminis.

  3. YUCK! I hate mushrooms…but I know hubbyman would love this so I guess I will have to make it for him. Afterall…I make him eat black eyed peas once a year! 😉

  4. I adore mushrooms- this looks awesome and I am going to try it! TY

  5. Yum, sounds so good! I LOVE mushrooms. I wonder if you could make this using skim milk instead of half and half??

    • Probably. It can be made with milk but the creaminess and thickness would likely be reduced. I bet it would still taste good though. It sounds like a lot of calories, but the recipe makes a lot of soup…just over 2 quarts.

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