Homemade Cream of Mushroom Soup Recipe ~ Noreen's Kitchen Basics

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a cheaper substitute.

Melt 2 tablespoons of butter in a pot over medium heat.

Add 8 to 12 ounces of sliced mushrooms and 1 teaspoon of salt to the pot.

Sauté the mushrooms until they release their liquid and are fully cooked, which takes a few minutes.

Add 2 tablespoons of all-purpose flour to the mushrooms and cook for about a minute until it looks dry and crummy.

Pour in 1 cup of chicken stock and stir to combine, scraping up any bits from the bottom of the pot.

Add 1 cup of half and half and stir well, ensuring it doesn't curdle.

Incorporate 1 teaspoon of cracked black pepper and 1 clove of minced garlic.

Add a sprinkle of nutmeg to the mixture and whisk to combine.

Wait for the soup to heat up and thicken, checking for doneness by running your finger through the back of a spoon; if it doesn't run together, it's ready.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens