I have tried a few other recipes and they all are pretty good, but sometimes use ingredients I don't always keep on hand or my family doesn't eat so I played around with combining recipes and techniques to come up with this recipe. I hope you enjoy it as much as we did!
1wash and slice mushrooms. I used a combination of crimini and oyster mushrooms but have used several different combinations in the past. Just use what every you like or have on hand as long as it is equal to 2 pounds
2bring mushrooms and chicken broth to a boil, add some salt at this point but not a lot. After it boils for a few minutes, turn down to simmer for about an hour. When liquid is reduced by about half you can add 2 cups of water and continue simmering. I like to cook my mushrooms a lot to get them tender, which will also reduce the size of them
3when mushrooms are to your liking and liquid has reduced again you can remove from heat and let cool for a while or turn to very low while you make the thickening.
4in a medium size sauce pan, melt 1 stick of butter. Add salt, pepper, and minced garlic to the melted butter. Slowly whisk in flour. Turn heat down, add two cups of milk one at a time stirring constantly with a wire whisk. You want to make sure that you are getting everything up from the sides and bottom of the pan. This is important to make sure you don't have lumps of flour in your finished soup. Who wants mushroom soup with dumplings in it?
5at this time you can put your large pan of mushrooms back on the heat, slowly stir in the thickening. Make sure you scrape any residue off of the bottom of the small pan, you will want all the thickening agent you can get to make the soup the right texture.
6after stirring the pot of soup really really well you can add 2 more cups of milk and another cup of water, but do this one at a time making sure that everything is mixed well before going to the next cup of liquid. You are doing this to add volume to your soup. So, when the liquid in the pot looks about like the texture you like you can stop.
7continue cooking soup on low heat for about 30 minutes with the cover on to mix the flavor of the mushrooms,milk and flour together for a best finished product. I find that if you let the soup cool and reheat it the flavor is much more intense.