Friday, March 16, 2018

Homemade Cream of Mushroom Soup

A chicken stock based soup, made with a homemade cream sauce, sauteed vegetables and fresh mushrooms.

Homemade Cream of Mushroom Soup

Did you know that if you transfer mushrooms from the plastic wrapped, Styrofoam container they come in from the grocery market, to a plain brown paper bag, they will last longer? It's true, try it.

Unfortunately, they still won't last forever, and if you're like me, sometimes we buy them with the intention of making something in particular and then forget about them and end up with some mushrooms that need to be used up quick like!

Enter fresh mushroom soup.

Now first, let me be clear. I have nothing against canned, condensed cream soups, and, in fact, although I use them primarily for cooking, I've also made soup straight from the can.

Cream soups are definitely handy, especially for making what I call southern béchamel, a quick sauce. There are also many, many recipes that actually call for them, and frankly aren't quite the same without them. Sometimes they add a certain familiar flavor that's missing with a homemade sauce, and while I do love a good homemade white sauce, I still use my cream soups.

I usually keep a variety of them on hand in the pantry for that very reason, but there have been times, such as back in 2010, when I went to make a casserole and found myself without a single can of cream of mushroom soup in the pantry, and no time to run to the store. Since I usually keep some canned mushrooms in the pantry, it was easy to make a copycat replacement and I have used that many time, as many of you have told me you also have!

Today we're making a cream of mushroom soup with a homemade cream sauce and fresh mushrooms. Here's how to make it.


Sprinkle some cayenne,Cajun seasoning and/or freshly cracked black pepper on top and dig in!


So many of you have said you enjoy when I share my favorite things with y'all. These are products that I own and use on a regular basis and that when viewing the site in full web view, you'll often see featured in the sidebar. Some favorite things used in this recipe, include:

  1. Pyrex glass measuring cups
  2. A Todd English saucepan, which is made with the same kind of materials as the Copper Chef and Gotham Steel pans, the only type of cookware I'm using now
  3. pull chopper, very handy when you need a small mince
  4. My favorite bamboo spurtles!
Important Note: There's no paywall on Deep South Dish - recipes, step by step photos and printables are available at no cost to our readers, however, advertising featured on the blog helps to pay for the groceries. If you enjoy the blog but you're using an ad blocker, please consider whitelisting Deep South Dish so I can keep the blog going!

For more of my favorite soup and stew recipes, click over to my collection on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Yum

Recipe: Homemade Cream of Mushroom Soup

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 servings
Ingredients
  • 1 (8 ounce) package sliced mushrooms
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup finely minced onion
  • 1/4 cup finely minced celery
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/3 cup all-purpose flour
  • 2 cups chicken stock or broth
  • 1-1/4 cup whole milk or half and half
  • 1/4 teaspoon cayenne or freshly cracked black pepper
Instructions

Set aside half of the sliced mushrooms and coarsely chop the remaining mushrooms. Melt the butter in a medium saucepan and saute the onion, celery and garlic over medium heat until tender, but not browned, about 3 minutes. Stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes. Stir in the flour a little at a time, until blended, cooking for 3 minutes, stirring constantly.

Increase heat to medium high and slowly stir in the broth a little at a time, until fully incorporated. Add sliced mushroom, reduce heat to medium low, cover and simmer for 15 minutes. Stir in milk or half and half and heat through, adding additional milk if needed for desired consistency. Add pepper, taste and adjust seasonings. Garnish individual bowls with a pinch of cayenne, Cajun seasoning, or freshly cracked black pepper.

Cook's Notes: I've used Baby Bella mushrooms (Crimini) in the soup pictured, but use regular Portabellas, White Button, Shiitake, or your own personal favorite.

Cream of Vegetable: Prepare as above, except omit mushrooms and substitute 2 cups cooked vegetables (leftover or frozen, thawed). Puree half and add to soup, add remaining half to soup and heat through.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y’all!

Cheesy Ham and Potato Soup
Creamy Oyster Stew
French Onion Soup
Posted by on March 16, 2018

Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
171217
.

Bookmark and Share

4 comments:

  1. This soup is DELICIOUS! Thank you for sharing.

    ReplyDelete
    Replies
    1. I so glad you enjoyed it and thank you so much for taking the time to stop by and let me know!

      Delete
  2. Hi Mary! Your recipes are a God send and have helped resurrect a few tastes my grandmother didn't write down, God rest her soul. Have you ever tried canning this? We've been trying to reduce our use of store bought since making at home is always cheaper and usually better. Just curious if you thought it would can well.

    ReplyDelete
    Replies
    1. Since my canning experience is very limited, and only to water bath anyway, I'm really not sure but I would guess you could can both the condensed concentrate as well as the soup itself. I suspect that would require a pressure canner though and I've not ventured into that gadget! I would suggest searching for a recipe that was specifically written for that though as I don't know that my ratios would be correct anyway. Sorry I couldn't help more!

      Delete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

 
Related Posts with Thumbnails