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.