![]() In a small bowl combine corn starch and 1/4 cup water, then pour into soup mixture. Cook until onions are soft and translucent and mushrooms are soft.Īdd in chicken stock, heavy cream, thyme, salt, and pepper. In a large stock pot (I love my dutch ovens for this!) combine butter, diced onion, mushrooms and minced garlic. Alternatively you could make a roux with flour and the butter, but I like the simplicity of the cornstarch. Thyme, Salt, and Pepper – these add extra delicious flavorĬornstarch – this is going to thicken the soup. Heavy Cream – adds extra creaminess, you could swap for milk, it just won’t be as rich. I prefer mine diced up, but if you want larger chunks simply slice them.Ĭhicken Broth – if you are feeling extra ambitious you could make your own, but store bought is fine. Mushrooms – anything from simple button mushrooms to fancy can be used here. Nothing tastes better than food salted in some good butter. Onion and garlic add such a great flavor to the soup, please do not skip them.īutter – the king of fats. Onion + Garlic – if you think you don’t like onion, you probably just haven’t cooked it long enough. Second, the taste! The taste is so insanely good you will wonder why you ever liked the canned stuff. I love to tend to make a double batch and pour into containers or baggies to have on hand for later! Why should I make cream of mushroom soup?įirst, have you ever looked at the ingredients on a can of mushroom soup? Yikes! I love being able to make this homemade version with simple ingredients. I use cream of mushroom soup in so many of my recipes like my ever so famous Cowboy Casserole, Easy Ground Beef Stroganoff, and Creamy Pork Chops to name a few of my favorites. This simple homemade cream of mushroom soup recipe contains simple ingredients that create a deliciously creamy soup that doesn’t even compare to canned you buy at the store. ![]() Jump to recipe This homemade cream of mushroom soup is so quick and easy you will never buy the store condensed soup cans ever again! ![]()
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