whisk in milk and broth

“Can-Do” No Cans Cream of Mushroom Soup

Cream of Mushroom Soup

I don’t know why it took me so long to start making my own cream of mushroom soup.  I use it in many different casserole dishes.  I was out of the canned soup one day and making a family favorite recipe and decided, rather than run to the store, to make my own.  The recipe came out perfectly – the flavors were spot-on.

Using fresh mushrooms and your own broth, you can make it without using a can-opener even once.

INGREDIENTS:

3 TBS butter (if using fresh mushrooms, add 1 more TBS butter)
2 TBS flour (I used fresh ground whole wheat)
1 tsp Kosher or sea salt
⅛ tsp fresh ground black pepper
1½ cups whole milk
½ cup heavy cream
2 cups broth ( chicken, turkey, or vegetable broth, I used homemade turkey broth)
1 cup chopped mushrooms (fresh or 2 4-ounce cans)
1 tsp grated onion
1 tsp paprika

SUPPLIES:

heavy saucepan
food processor or sharp knife/cutting board
cheese grater
wooden spoon
whisk
measuring cups/spoon

PREPARATION:

If you’re using fresh mushrooms, chop them.  In a skillet, saute them in 1 TBS butter over medium heat until soft.

If you’re using canned mushrooms, drain them and process them in the food processor.

Grate onion.

 

 

 

DIRECTIONS:

Melt butter over medium heat in saucepan.  Whisk in the flour, salt, and pepper.

When it gets bubbly, whisk in the milk, cream, and broth.

Bring to a boil.  Boil for 1 minute.

Stir in mushrooms and onion.  Stir in paprika.

Cook, stirring regularly, for 10 minutes.

YIELD:

6 servings

NUTRITION: ~*~
Good source of CalciumGood source of Vitamin A Cream of Mushroom Soup Nutrition
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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