Soup weather! It has been a bit chilly here lately. B-rrrrr. Ugg boot weather. Yesssssss!
Oh how I love a good hot soup when it’s cold outside. Now, I would never think of opening a can of cream of mushroom soup and eating it as is. I like cooking with canned soups. I have no problem with that. But I like to eat homemade soup. This is a good one. Nothing fancy….simple and easy to make.
This soup has such an intense mushroom flavor, which I love. It’s creamy and delicious. I would love to try it with some shitake mushrooms sometime. YUM! This soup is so good just plain, I ate some of it with egg noodles and some with rice. Over rice, it was just tooooooo good. But then again, anything with rice is good to me! Oh, and I also enjoyed dipping my buttered toast in the soup. M-m-m-mmmmm.
I hope you will try this. Experiment with different mushrooms! Enjoy.
Creamy Mushroom Soup
1 pound fresh mushrooms (I used baby Portobello), chopped
2 1/2 cups chicken stock (you could use vegetable stock)
1 garlic clove, minced very fine
1/2 cup minced onion
1 1/2 cup heavy cream
3 Tblsp flour (4 if you like a thicker soup)
salt and pepper to taste (I went heavy on the black pepper)
3 tblsp butter
In a large skillet, melt 3 tablespoons of butter. Saute the mushrooms, onion and garlic in the butter. Add the flour and mix until mushrooms appear coated. Pour in the stock and heat for about 10 minutes. Add salt and pepper. Stir in the cream. Simmer until hot, for about 15 minutes. Do not boil. Eat.