I am positive that I use cream of mushroom soup at least once a week. I mean really it makes a great meal, it’s the perfect mix in for meals and I have to say I can turn it into a snack time when I know dinner is going to be super late or small. Yes life doesn’t always run like clock work around here, dinner is late and every mom knows it happens sometimes.
Cream of mushroom soup is a staple in our house and millions of households around the world (I think big around here in this small town). Cream of mushroom soup can help whip a casserole with little to know ingredients it can be mixed with browned hamburger and served over hot egg noodles (YUM!).
I like my cream of mushroom with big chunks of mushrooms but the family doesn’t agree with me on this. I give my homemade cream of mushroom soup a couple quick pulses in my food processor before serving or freezing to keep them happy, because I am nice like that.
I mentioned freezing above because I am not about to put this recipe together weekly. Don’t get me wrong this recipe is easy to make but I would rather make up a big batch at a time and freeze the remainder soup in 1.5 – 2 cup portions. Most cans of soup are 1.5 cups for your reference. I generally triple this homemade cream of mushroom soup recipe and get 10-15 portions to put into the freezer. Just remember to pull one out if your going to need it for dinner or heat the cream of mushroom soup in the microwave for a couple of minutes. Much better than any canned cream of mushroom soup that I have ever had.
The Cast Of Homemade Cream Of Mushroom Soup
1/4 cup butter
1 pound fresh mushrooms, sliced/diced
1/4 cup all-purpose flour
3 14 oz cans of chicken broth
1 cube beef bouillon
1/2 cup white wine (clean out your fridge or use cooking wine) or sherry
1 cup heavy cream
The Directions Of Homemade Cream Of Mushroom Soup
1. In a large saucepan or skillet melt butter over medium heat. Saute mushroom sin butter until tender, approximately 5 minutes. Sprinkle sauted mushrooms with flour. Mix lightly to coat mushrooms in flour and let cook for about a minute. Add chicken broth, beef bouillon and white wine. Bring to a boil.
2. Remove from heat and add heavy cream.
3. Return to heat and heat through without boiling.
4. This step is optional but my family says they hate mushrooms so I have to give it a whirl in my food processor. This gives your soup a creamy texture and “hides” the mushrooms.