How to Make Cream of Mushroom Soup
The Cream of Mushroom Soup Recipe is most delicious when cooked with the real thing and lots of what else, mushroom. The canned cream of mushroom soup is very convenient for your casseroles. This recipe can be done in as little as 25 minutes and served as 2 entrees or 4 small bowl servings.
Ingredients:
- 4 Tablespoons of butter
- 8 ounces cleaned mushrooms
- 1 teaspoon of salt
- 1 medium-sized of sweet onion, sliced
- 1/4 cup of flour
- 1/4 teaspoon of white pepper
- 2 cans of chicken broth
- 1/8 teaspoon grounded nutmeg
- 1 cup of heavy cream
- Shredded parsley for garnishing
Instructions:
- Slice half of the cleaned mushrooms and chop the other half.
- Melt two tablespoons of butter in a saucepan and sauté the sliced mushrooms then set aside. Using the remaining two tablespoons of butter, add it in the pan together with the onions and the remaining mushrooms. Season with salt and stir until the onion turns into golden brown.
- Add the set aside sliced mushrooms and flour while constantly stirring until the cream becomes smooth. While stirring, add the chicken broth and simmer until the cream thickens.
- Add 1 cup of heavy cream, the pepper and nutmeg to taste and simmer for three minutes.
- Serve and garnish your cream of mushroom with parsley.
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