Thick & Creamy Homemade Cream Of Mushroom Soup
So, raise your hand (...and be honest!) if you've never made homemade cream of mushroom soup. If you haven't, then I have a treat for you. =)
This is the recipe that I make for my husband and I. For larger families, simply double. Variations follow.
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- oz. fresh, white button mushrooms, cleaned and sliced thinly (factory sliced mushrooms not recommended)
- cup finely chopped onion
- cloves of garlic, minced
- tb. butter, divided
- tb. flour
- cups chicken broth or stock
- cup half & half
- tsp. salt
- tsp. pepper
- parsley flakes
- freshly grated nutmeg, optional
*CHOOSE YOUR OWN VARIATION BELOW IN DIRECTIONS SECTION*
Butter thick slices of French bread and sprinkle with garlic powder. Place under broiler to toast adding thick slices of Swiss cheese during last minute. Top hot bowls of soup with the cheesy garlic toast.
Add a few handfuls of fresh, chopped spinach (stems removed) during last 5 minutes of cooking.
Cook 1 1/2 " pieces of Maple Peppered bacon until just crisp. Drain and add to bowls of soup with chunky garlic croutons.