Cream of Mushroom Soup

Cream of Mushroom Soup

Our Cream of Mushroom Soup has a delicate and earthy flavor that is delicious on its own or used in your favorite recipes.

Growing up, soup usually consisted of popping open a can of Campbell’s Condensed Soups. I thought I was getting fancy if it wasn’t pressed into a gelatinous mass in a tiny can. Not to knock canned soups, because I still use them on occasion, but as I grew older and learned to cook, I quickly discovered how simple and healthy making homemade soups from scratch could be. I love this recipe for its delicate flavor. Serve with an eight course dinner or with salad and bread for a tasty lunch or dinner. It can also be stored in an airtight container or resealable plastic bag in the freezer for up to three months and utilized in recipes like Chicken & Rice or Salisbury Steak.

PREP: 15 minutes
COOK: 15 minutes

INGREDIENTS

  • 1/4 cup onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 3 cups sliced fresh mushrooms
  • 1 tablespoon fresh sage, chopped
  • 6 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup half-and-half or 1/2 cup of milk and 1/2 cup cream
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper

DIRECTIONS

  1. In a large saucepan, sauté onion and garlic in butter until tender. Add mushrooms and sage; sauté until tender. Add flour and broth to mushroom mixture and stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

One Response to Cream of Mushroom Soup

  1. Pingback: Salisbury Steak « Jathan & Heather

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