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Homemade Cream of Mushroom Soup

Source of Recipe

From "Deep South Dish" by Mary Foreman


Recipe Introduction

"Use any place where you would use condensed cream of mushroom soup. I like to make a batch and freeze some to have it handy on busy weeknights. So much tastier than the canned variety, you will make it often as a stand-alone soup. Delicious!"

List of Ingredients

◦  ½ cup unsalted butter
◦  ½ cup finely minced onion
◦  ¼ cup finely minced celery
◦  1 (6.5-ounce) can sliced mushrooms, drained (or equivalent fresh), finely minced
◦  1 teaspoon kosher salt
◦  ¾ cup all-purpose flour
◦  3 cups chicken broth
◦  1 cup half-and-half


Recipe

Melt butter in a large skillet, and sauté onion and celery over medium heat until tender but not browned. Stir in chopped mushrooms and salt; cook and stir 2 to 3 minutes.

Stir in flour, a little at a time, until fully incorporated, about 4 minutes, stirring constantly. Increase heat to medium high, and slowly add broth, a little at a time, until fully incorporated. Reduce heat, and simmer 15 minutes. Slowly stir in half-and-half.

Use about 1¼ cups to replace a can of store-bought soup. Makes a little over a quart, or roughly enough to equal about four cans.


Makes 1 quart



Variations:

• Cream of Chicken:
Eliminate mushrooms, and substitute ½ cup finely minced, cooked, dark meat chicken.

• Cream of Celery:
Increase celery to ½ cup, and eliminate mushrooms.