cream of mushroom soup - better than a can!!
The key to this soup is to combine different mushrooms/textures. Use as many kinds as you like, just keep it to 2 pounds. I make this often when I need some good old comfort food.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
6 - 8
Ingredients
- 1/2 cup butter
- 1/2 cup flour
- 1 medium onion, finely chopped
- 1 pound mushrooms, finely chopped
- 1 pound mushrooms, roughly chopped
- 4 cups chicken broth, low sodium
- 4 cups half and half
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon truffle oil
- 1 tablespoon dried parsley flakes
- 1 tablespoon dried basil
How To Make cream of mushroom soup - better than a can!!
-
Step 1Melt butter in soup pot over medium heat. Add onions, salt & pepper. Saute onions until soft. Add mushrooms and cook for 5 minutes.
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Step 2Add flour, a bit at a time, stirring as you do to prevent lumps.
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Step 3Add broth, a bit at a time, stirring to prevent lumps. After enough broth has been added to make everything liquid, add the remaining broth.
-
Step 4Bring to a boil, reduce to low heat and simmer for 5 minutes. This will allow the flour to thicken the soup.
-
Step 5Add the cream, basil, parsley and truffle oil. Gently simmer the soup without boiling for about ten minutes to allow the flavours to mix completely.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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