12. Cream of Mushroom Soup

I haven't had home made cream of mushroom soup in years. It doesn't even begin to compare to the canned version. This recipe is from Better Homes and Gardens Soups and Stews Cookbook.

Cream of Mushroom Soup

1 ½ cups chicken stock
½ cup chopped onion
1 cup sliced fresh mushrooms
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 tablespoons flour
½ teaspoon salt
Few dashes white pepper
1 cup milk

In a saucepan, combine chicken broth, chopped onion, mushrooms, and nutmeg. Bring mixture to a boil. Reduce heat; cover and simmer 5 minutes or until vegetables are tender.

Place half the vegetable mixture into a blender container or food processor. Cover and blend 30 to 60 seconds or until smooth. Repeat with remaining vegetable mixture, Set aside.

In the same saucepan melt the butter. Blend in flour, salt, and pepper. Add the milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is heated though. Season to taste with additional salt and pepper. Serves 3 or 4.


Shortcuts and changes: I tripled the recipe as it just didn't seem that the quantity listed would feed 4 people. I had enough for 4 with one small bowl left over.


Results: Very good and flavorful although I would definitely add more mushrooms the next time.


Keeper? YES!!