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cream of mushroom soup

41 Pinches 1 Photo
LYoung85 avatar
Newmarket, ON
Updated on Sep 28, 2014

I had an abundance of frozen mushrooms and a can of condensed milk. Cream of Mushroom came to be with a little of this and a little of that. Then I got the "share recipe!" request, haha.

prep time 10 Min
cook time 55 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • 1/4 teaspoon savory
  • 1/4 teaspoon rosemary, dried
  • 1/4 teaspoon basil, dried
  • a pinch celery seed
  • 1 small onion
  • 1 tablespoon olive oil, divided
  • 1 clove garlic
  • 1 teaspoon butter
  • 1 tablespoon flour
  • 2 cups chopped mushrooms, divided
  • 1/2 cup condensed milk
  • - salt and pepper to taste
  • 1/4 cup heavy cream
  • - water, to one's liking

How To Make cream of mushroom soup

  • Step 1
    Sauté the onion and herbs in one half of the olive oil until onions are soft and slightly caramelized. Add in the garlic.
  • Step 2
    Take one half of the mushrooms and sauté them in the other half of the olive oil until fragrant.
  • Step 3
    Melt the butter into the mushroom mix and add the flour creating a smooth mix.
  • Step 4
    Add the condensed milk to the mix and stir. Add the rest of the mushrooms. Allow this to gently simmer for 20 minutes.
  • Step 5
    Add the heavy cream and simmer again gently for 30 minutes. Add the salt and pepper to your liking. Add in water to your liking if too creamy.
  • 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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