Cream of Mushroom Soup
This cream of mushroom soup is much better than any store bought kind. It is very easy and comes together pretty quickly. You can eat it by itself or use in a variety of recipes. You'll never want to buy it again after tasting it homemade.
Alexis Wilmouth
Nov 21, 2021
1 min read
Ingredients:
- 8 ounces portobello mushrooms, sliced
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 1/3 cup all purpose flour
- 3/4 cup chicken broth
- 1 3/4 cup heavy cream
Directions:
- Melt butter in a large skillet over medium-high heat.
- Add mushrooms and sauté about 4-5 minutes until golden brown.
- Add salt, pepper and garlic. Sauté about 30 seconds.
- Sprinkle in flour and stir to combine.
- Slowly whisk in the chicken broth and bring to a simmer. Cook for about 2 minutes until well incorporated.
- Increase heat back to medium and slowly whisk in heavy cream. Stir about 6 minutes until the sauce thickens.
- Remove from heat and let cool.
- You can stop at step 7, or you can strain out the mushrooms.
*Store in fridge in an airtight container for up to 2 days.