Try this hearty and rich cream of mushroom soup and you’ll never, ever open another can of the condensed stuff!
I had never thought to try making cream of mushroom soup until I made the traditional holiday Green Been Casserole from scratch. When I made the creamy mushroom sauce and tasted it, I thought, “Whoa, let’s just stop right here and now, and eat this sauce!” It was that good, and I’ve based my cream of mushroom soup recipe on the sauce.
The ingredients go together fast and easy. It’s simple to assemble and then let the simmering take care of the rest.
I don’t cut the mushrooms thin – keep them at 1/4″ to 1/3″ thick. Remember, they’re going to shrink up during the cooking process.
Oh-so-rich Cream of Mushroom Soup
- 6 Tbsp butter
- 1½ pounds mixed mushrooms – crimini, porcini, portobello, shiitake cleaned and sliced
- 2 medium white onions chopped
- 1 tsp freshly ground black pepper
- ¾ + ⅓ cup all-purpose flour
- 2 Tbsp butter
- 32 ounces mushroom broth
- 32 ounces chicken stock
- 1½ cubes Knorr Porcini Mushroom Stock (Funghi Porcini) or 1½ teaspoons Better Than Bouillon Mushroom Base
- 3 cups Half-and-Half or equal parts milk and heavy cream
- For the larger mushrooms, cut the large slices into smaller bite-size pieces
- In a large, heavy pot, melt the butter over medium-low heat and add the mushrooms and onions. Cook for about 15 minutes, stirring frequently, until the mushrooms and onions are cooked through and tender.
- Pile up the mushrooms on one side of the pot and add the flour and pepper to the liquid on the opposite side. Mix it up until all the flour is moistened. Add the butter to the side, let it melt, mix it into the flour and cook it for about 90 seconds, stirring constantly.
- Now stir everything together so the mushrooms get coated with the flour mixture, and cook about 2 minutes.
- Add the mushroom broth, chicken stock and the Knorr cubes and cook to bring the soup to a good simmer. Stirring about every 5 minutes and scraping the bottom, let the soup simmer for a good 30 minutes to reduce the liquid down by about 1/4 or so, making the broth richer. The soup will thicken as the flour incorporates into the broth.
- Add the half-and-half, stir it to incorporate into the broth, and bring it back up to a simmer. Let it simmer for a good 20 minutes or so, again stirring frequently, letting some moisture evaporate and the broth thicken up again.
- Serve garnished with bacon, croutons and chopped parsley.