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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cream of Mushroom Soup from Scratch Recipe

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This recipe for Cream of Mushroom Soup from Scratch is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz cremini mushrooms - cleaned and sliced halved if large
4 + 2 tbsp. salted butter
4 tbsps.flour
2 cups half and half
2 cups 2% milk
2 cups chicken stock (room temp or warm)
6 leaves of sage julianned
3 pinches salt, to taste
2 pinches ground pepper, to taste
Directions:
Directions:
In a medium pot, melt 4 tablespoons of butter on medium low and add flour stirring constantly to create a roux. Be careful not to burn flour and once all the flour and butter is incorporated and lightly browned, add cream and milk slowly, stirring constantly. Add salt, pepper, and sage. Turn down heat down a little so milk doesn't burn and reduce for at least 30 minutes or until it's reached desired thickness. Meanwhile, in a large saute pan melt 2 tablespoons of butter on medium heat and add mushrooms. Saute until almost all the moisture is cooked off. Add soup to mushrooms in saute pan and mix well. Add chicken stock and mix well until combined. Continue to cook and reduce for another 10-15 minutes until desired thickness is reached. Remove from heat and let cool. Transfer to jars for canning or freezer bags to freeze. Yields approximately 5 cups.

 

 

 

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