How many of you remember that sluuuurrrrrp sound of the condensed soup slithering out of a can? I
have heard that sound many times growing up. My GMA and my Momma make this stew
meat and gravy concoction that is so yummy, I used to overlook the slurp.
Until I grew up.
Now, I make this homemade Cream of Mushroom soup with 100%
recognizable ingredients. Not only is this creamy soup a healthy replacement,
it is more delicious. The flavor has depth and a richness that only fresh
ingredients provide, even frozen.
Next time you want to make a casserole or Momma’s stew meat
and gravy concoction, reach for the fresh, not the slurp.
Instead of going out to dinner, buy good food. Cooking at home shows such affection.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
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Cream of Mushroom SoupPrint This
- 16 ounces cremini mushrooms, diced small
- 4 Tablespoons of butter
- 4 Tablespoons of All-Purpose flour
- 2 cups half and half
- 2 cups milk
- 2 cups chicken broth
- 1 teaspoon fresh sage, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- In a medium sauce pan, on medium heat, make a roux by melting butter and whisk together with flour. Whisk constantly, the flour will brown quickly, do not let it burn. The perfect roux should be a medium brown or peanut color.
- Once the roux is just right, whisk in cream, milk, sage, salt and pepper. Turn down the heat to low and let simmer for about 30 minutes. Stir occasionally. It will reduce by about half.
- While the milk mixture is reducing, in a large skillet, melt 2 Tablespoons of butter and add diced mushrooms. Saute, on medium heat, until moisture is cooked off. They will start to shrink and release their smell when ready.
- Once mushrooms are ready and milk mixture has reduced, add the milk mixture to the skillet and stir to incorporate. Add chicken broth and cook for another 15 minutes.
- If you want soup, remove from heat, bring to room temperature and transfer to jars to refrigerate or freezer containers to freeze. If you want condensed soup, let mixture reduce for another 15 minutes and then bring to room temperature and transfer to jars to refrigerate or freezer containers to freeze.
Note: If refrigerated, soup will last up to a month. If frozen, soup will last up to 6 months.