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Quick Notes: Yes, I am that monster that genuinely enjoys cream of mushroom soup. Even the canned kind. If you do, too, but want to feel less like a monster about it try making it fresh from scratch on your stovetop.
Ingredients
- 2 cups sliced baby bells mushrooms
- 2 cups stock (vegetable or chicken)
- 2 cups heavy cream
- 1 cup milk (if you don't like a thick soup, you can add a second cup of milk)
- 1/3 cup butter
- 1/4 cup flour
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 tablespoon dried oregano
- salt and pepper to taste
Instructions
- In a large pot over medium-high heat, melt the butter.Â
- Add your garlic and your mushrooms and saute together for about 3-5 minutes. Â
- Try to tip your pan so the butter runs to one side while scooping your mushrooms to the other, and whisk the flour directly into the butter to make a roux.Â
- Set your pan ack down and slowly whisk in your stock. Allow it to come to a boil and cook together for 5-7 minutes.Â
- Slowly whisk in your milk, cream, and seasonings until well combined. This is a cream-based soup so you might need to be a little heavy-handed with the salt and pepper. Don't forget to taste your food. Let it return to a simmer and remove from the heat.
- Allow soup to cool for five or so minutes before serving. It's great with crackers!
Check out some of these other great Soups or make this as an appetizer for our Southwest Turkey Bacon Wrap.
