Cream of Mushroom Soup

Cream of mushroom soup is a  staple in our home for casseroles. I am not a fan of the canned stuff as you all know. This recipe will make about 7-8 pints. You will notice there are 2 different variations of it in this post. I will call them Round 1 and Round 2. My Father In Law was one of my testers. His taste testing pallet was not impressed with the small size of the mushrooms in Round 1 (I used the food processor). He recommended that I make a modification to the soup by making the mushrooms bigger. So, I did just that. He was very pleased with Round 2. You will also notice that I used shallots (instead of onions) and beef stock (instead of chicken stock) in Round 2. I did it on purpose to show that you can modify the recipe easily. Both soups taste incredible! I have never been a fan of eating cream of mushroom soup as a meal….This recipe is having me rethink that.

Let’s get to it shall we….

Round 1 and Round 2

You will notice the only 2 changes to the recipe are noted in ( ).

Supply List:

Lots of mushrooms (I used Cremini, but any kind of mushroom will work easily)

Onion or shallot (I used an onion for round 1 and shallots for round 2)

3 cloves of garlic

1 quart cream

1/2 cup of flour

3 pints stock (I used chicken for 1 and beef stock for 2)

Salt

Pepper

Pot

Whisk

Knife

Cutting board

Large bowl

Food processor (optional)

Mince or dice onion or shallot and garlic.  Add stock, onion or shallot and stock to the pot.

On to the mushrooms….

Place mushrooms in the food processor and pulse if you want them quick and really small.

If you want them a little bigger then slicing is the way to go.

Add them to the pot, cover with a lid, and simmer on med heat.

While the mushrooms are simmering with the garlic and onion or shallot, pour the cream in the bowl and add the flour.

Whisk until smooth and clump free.

Once the mushroom mix is simmered and cooked (you are looking for the mushrooms to be fully cooked and soft)

Add the cream mix to it.

Time to salt and pepper to taste.

Simmer on med heat.

Whisk often as burnt cream is not very appealing to the taste buds!

Once it reaches the thickness you want, turn it off.

ENJOY!