Cream of Mushroom Soup

I needed some cream of mushroom soup for a recipe to make a chicken and broccoli casserole. Since I don't use canned soups any more, I needed to find a good recipe that wasn't too challenging. I tracked down one that looked good and revised it a bit. Yup - it was delicious! The toughest part was not eating too much of it during the tasting phase. This winter I will be making some of this for those grilled cheese and soup nights.


Cream of Mushroom Soup

Ingredients

  • 2 tablespoons butter and 1 tsp olive oil
  • 1/2 pound sliced, fresh brown mushrooms
  • 1/4 cup finely chopped onion
  • 6 tablespoons gluten-free, all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 30 ounces boiling water, divided
  • 4 tsp chicken Better Than Bouillon
  • 1 cup half-and-half cream

Directions

  1. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.
  2. Mix flour, salt, pepper, Better than Bouillon, and 15 ounces water until smooth; stir into mushroom mixture. 
  3. Stir in remaining 15 ounces of water. 
  4. Bring to a boil; cook and stir until thickened, about 2 minutes. 
  5. Reduce heat; stir in cream. 
  6. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally. 
This is the casserole I made with the soup...
 You can find the original recipe here.
 

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