To me, fall is soup season. Okay, honestly I can eat soup all year long BUT I definitely don’t feel like I need an excuse to make it in the fall, so we get more of it.
While my middle kiddo isn’t a soup fan, me, the Commander (hubs) and our youngest love soups and when I make my famous Cream of Mushroom Soup my oldest and Mama will knock down my door to get a bowl.
I am going to share my recipe here, then tell you all the ways that I make it more than just a bowl of soup.
Like beef stroganoff? I use this recipe in mine. I also use it when I make homemade green bean casserole. Roasted green beans, homemade soup and crunchy onions? Yes, please! If useing it in a casserole, dice the mushrooms. I honestly use a chopping tool. Slamming down the lid is a great way let out frustration or to keep kids busy.
Want a bowl of soup that brings a bit more to the table? Add meatballs or rotisserie chicken. Want some carbs? Rice or gnocchi are huge favorites in my house. This is one of those soups that gets better the longer that it sits, so don’t worry that you will have too much because it will go fast.
Ingredients
8-10 ounces of fresh mushrooms
1 diced onion
2-4 garlic cloves, minced (measure with your heart)
½ to a whole stick of butter (Earth Balance Soy Free for DF)
2-3 tablespoons of flour, separated (Gluten free works here, add an extra tablespoon and a dash more of butter)
2 cups of chicken broth (Bone broth to up the protein)
1 cup of heavy cream (Country Crock's plant based works well for DF)
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg
Directions
Cut mushrooms into bite sized pieces.
Melt Butter into large frying pan or stock pot. Add onions, garlic and mushrooms*. Cook until onions are soft*.
Blend in 2T. Flour and stir.
Add chicken broth and heat until slightly thickened while stirring frequently.
Blend cream, 1T flour and seasonings. Add cream to the soup. Heat to thicken while stirring frequently (about 20 minutes).
Serve and enjoy!
*Want to up the flavor? Roast your mushrooms instead. Preheat the oven to 450 degrees. Quarter your mushrooms and toss them in salt and pepper with your minced garlic. For easy cleanup, line baking sheet with foil before spreading your mushrooms on the pan. Roast for 18-20 minutes. Optional, add fresh minced thyme or rosemary.
*While your mushrooms are roasting, caramelize you onions.