Make your own homemade cream of mushroom soup from scratch. It’s a delicious way to use up some of those old mushrooms before they start to brown.
Directions:
Yield: 6-8 servings
- Melt butter in soup pot over low heat (Don’t let it brown).
- Add chopped mushrooms, celery, onion and seasonings. Cover and cook on low heat, stirring occasionally, approximately 6 – 10 minutes. (This will get the juice out of the mushrooms and give the best flavour to your soup. Most people don’t do this part and that is why they require chicken broth for the flavour.)
- Add just enough water or chicken broth to cover the mushrooms.
- Once heated through, add heated cream and serve.
**Don’t let the soup boil**
Ingredients:
- 7 tbsps of Butter
- 2 and 1/2 to 3 lbs of Fresh Mushrooms, sliced or chopped
- 2 stalks of Celery, finely diced (omit if Hannah can’t eat)
- 1 large Onion, finely diced
- Parsley, Salt & Pepper, to taste
- 4 cups of Chicken Broth (Optional, I never use)
- 1 cup of Heavy Cream, heated
[…] out of chicken stock for cream of mushroom soup! Found a recipe that doesn’t use chicken stock, will do it tomorrow […]
Yes, you sure can use canned milk in place of the cream.
Thanks for watching 🙂
Can you use evaporated milk instead of heavy cream? to this as i don’t have any ….