Cream Of Mushroom Soup

Cream soups from scratch bear no resemblance to the canned supermarket varieties and for the most part aren’t much of a bother to make. When a holiday recipe like the all-American green bean casserole calls for a can of cream soup, using made-from-scratch soup will transform it into something special.

Half-and-half or whole milk make the most luxurious cream soups, but reduced fat milk may be used to make them more diet-friendly and produces an equally delicious soup. Don’t like mushrooms? Substitute any sliced or diced fresh vegetable for an outstanding bowl of cream soup that will turn you off canned soups forever.

I’ve used the common white mushroom here, but any type of fresh mushroom works well in this recipe. When a recipe calls for a can of cream of mushroom soup, make this as directed reducing the amount of chicken broth to one cup and use as directed in your recipe.

Cream of Mushroom Soup
4 tablespoons butter
8 ounces mushrooms, sliced (any kind of fresh mushroom)
3 tablespoons flour
2 cups rich chicken broth
½ cup dry sherry
1 cup milk or half-and-half
Salt & pepper to taste

Melt the butter over medium high heat in a large saucepan. Add the sliced mushrooms and sauté until any liquid the mushrooms exude have evaporated, about 5 minutes.

Stir the flour and continue to sauté for about a minute to coat the mushroom with the flour & butter. Add the broth, sherry and milk and continue to stir until soup comes to a boil and thickens.

Taste for seasoning and add salt & pepper to taste. Serve hot. Makes 2 servings.

    • Poppy
    • February 15th, 2011

    This looks lovely. I don’t know what half and half is, I’m in England, do you know what I could substitute or something sinilar I could find here? Thanks! Poppy

    • Hello Poppy….In the UK, you may use single or coffee cream. You may also use full fat milk. Reduced fat milk would work just fine, but wouldn’t be as luxurious.

      • Fantastic, thanks so much – I will be making this very soon! Poppy

  1. oh my goodness, this must be the best cream base I have seen for mushroom soup – yep, it surely will do much better than the canned version, thanks so much, loving this new recipe already without even making it

  1. November 28th, 2010
    Trackback from : Perky turkey soup | Riigg

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