Fresh Cream of Mushroom Soup Recipe #39369
This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too. To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk.
by PanNan
20 min | 5 min prep
2 quarts
- 8 ounces fresh mushrooms, cleaned and chopped
- 6 tablespoons butter
- 2/3 cup flour
- 2 quarts stock (chicken, beef or vegetable, canned or bouillon is OK)
- 1 cup half-and-half cream or milk
- Lighly saute mushrooms in butter.
- Add flour and stir constantly for about 5 minutes.
- Slowly add stock, stirring until all is incorporated.
- Simmer about 10 minutes.
- Add cream, stir and serve.
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5 stars