Homemade Cream of Mushroom Soup
Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 4 cups
Calories:
Cost: $15
Ingredients
- 3 tablespoons unsalted butter margarine or a 53% vegetable oil spread
- 8 ounces mushrooms Cremini or Baby Bella (about 2 cups)
- 1/4 cup white onions finely chopped
- 1/4 teaspoon salt more or less as preferred
- 1/4 teaspoon coarse ground black pepper more or less as preferred
- 1/2 teaspoon dried thyme or use 1/2 teaspoon minced garlic
- 1 cup whole milk or heavy whipping cream
- 2-1/2 tablespoons all-purpose flour sifted
- 2 cups smoked turkey broth (HOT) or chicken broth
Instructions
- Melt unsalted butter (margarine or a 53% vegetable oil spread) in a large saucepan over medium heat. Add chopped onions, thinly sliced mushrooms, salt, coarse ground black pepper, and dried thyme. Stir until well combined.
- Reduce heat to low. Continue stirring until onions and mushrooms are soft.
- Lightly sprinkle all-purpose flour all over top of mixture. Pour in HOT turkey (or chicken) broth. Stir constantly to prevent clumping.
- Over low heat, simmer 12 minutes. Mixture will be slightly thick.
- Slowly pour in whole milk (or heavy whipping cream). Stir until well combined.
- Over low heat, Simmer 3 more minutes OR until bubbles appear around edges.
- Remove from heat immediately.
- Soup will thicken as it cools.
- Serve warm or hot.
Nutrition
Serving: 1serving