It’s that time of year again folks … At least here it is. It’s getting cold.
I realize that for most of you, it’s been cold and it’s actually cold. But here on the Gulf Coast, it’s just gotten here and frankly it’s not cold. It’s what most of you would call a normal fall day but we think it’s cold and we want soup. Cream of mushroom soup. It’s perfect on a chilly day and it tastes like the finest restaurant in town has made this just for you and delivered it to your door. You gotta try this, I promise you will not regret it.
I want to say this up front, you’ll need either a blender or an immersion blender. If you use a blender, leave some space for the steam to vent. You don’t want that lovely stuff blowing up in your lovely face. That would suck.
CREAMY MUSHROOM SOUP
1 tsp lemon juice
3 TBS butter
2 tsp oil
1/3 cup flour
1 pound regular white button mushrooms
1 onion chopped
1/2 to 1 cup heavy cream
3 cups chicken broth or 3 cups water and 3 tsp Better than Bouillion
salt & pepper
Wash the mushrooms. Remove and save the stems. Slice the mushrooms up. Heat the oil and butter and when hot add the lemon juice and sliced mushrooms. Sauté until they release their liquid and are tender. You don’t want to caramelize them. Remove the mushrooms and set aside. In the liquid remaining, add the stems and the onion. Cover and cook until the onions are tender.
Add the flour in stages. After each time, stir it about to incorporate. When all the flour is in, add the chicken broth and lemon juice. Simmer until thickened. When thickened, carefully add to your blender, or use your immersion blender to purée. Return to the pot if you’ve removed it.
Add salt and pepper to taste, sliced sautéed mushrooms, and the cream. Stir about and get it hot again. Enjoy!
**Note: I do recommend starting with 1/3 of the cream and see how you like. Truly, it’s delicious without the cream. I typically use only 1/3 cup, but you may like super creamy stuff. If you do, don’t be shy, get creamy.Creamy mushroom soup to chase the cold away!Click To Tweet
If you prefer seeing a video of me making this recipe,