I whipped up a really nice, really creamy batch of cream of mushroom soup last night and I thought I’d share the recipe with you. I mean, what did you expect? The soup was really good and a bit thicker than I though it would be. There were tons of mushrooms and other veggies and the taste was out of this world.
I haven’t made many cream of mushroom soups in my day. Maybe just once before. I’m not sure why either. It’s an easy soup to prepare, is pleasant on the palate and can last a few nights, depending on how much you make. In my case, we’ll be eating this until the weekend. That’s my kind of soup.
This soup uses onion, celery, green pepper and mushroom as the bulk of the vegetables. These ingredients make up much of the soup and have flavors of their own. As far as the “in between” goes, that’s some nice veggie broth, flour and milk, among a few other things. The vegetables are simmered in the broth and then the flour is cooked into the milk, making for some rather thick cream. Once the milk mixture is added to the remainder of the ingredients, the magic begins. Everything melds together and a wonderful dish is born.
3 Teaspoons Garlic, Minced
1 Cup Butter, Divided
1 Large Vidalia Onion, Chopped
3 Celery Stalks, Diced
1 Large Green Pepper, Diced
3 Pounds White Button Mushrooms, Sliced
6 Cups Vegetable Broth
1 Cup All-Purpose Flour
9 Cups Whole Milk
3/4 Tablespoon Salt
1 Teaspoon Ground Black Pepper
1/2 Teaspoon Ground Nutmeg
I’d like to thank Ciao Chow Bambina for the inspiration for this recipe. I did alter a few measurements up above, but really, full credit should be given to this website.
Prep all the Ingredients
Before I did anything else, I went ahead and prepped as many ingredients as possible. To kick things off, cleaned and sliced all the mushrooms.
After that, I chopped the celery, onion and pepper to finish things up.
Soften the Onion, Celery & Pepper
In a large pot or Dutch oven, add two tablespoons of butter and melt it over medium heat. Add the garlic to that and cook for one minute. Then, add in the onion, green pepper and celery. Cook these ingredients, mixing occasionally, for about 8 minutes or until the begin to soften.
Next, add in the mushrooms and do the same as above. Stir occasionally and cook for about five minutes. They should break down a bit and release some moisture.
Stir in Broth & Simmer
After that, add the broth to the pot, mix everything up and then let the ingredients simmer for 20 minutes. You’ll need to increase the heat to high to form a boil first. When that happens, decrease the heat to medium-low and then let simmer.
Cook the Flour & Milk
This operation is very important. It’s these ingredients that create the smoothness and creaminess of this soup. To start off, melt the remaining butter in a medium sized saucepan over medium heat. When the butter is melted, slowly add in the flour, while stirring, until it’s all added and smooth. Then, slowly add the milk, while stirring, until that’s smooth as well. You’re bound to have some lumps, but keep mixing as best you can. Finally, let this mixture cook, while stirring, until it begins to foam. You may have to raise the heat to medium-high for this. Once you see foam, remove the pot from the heat and turn the heat off. The majority of the lumps should have disappeared because of the added heat.
At this point, the mushroom mixture should be finished simmering and the milk mixture should be ready to go. Pour the milk mixture into the pot that the mushrooms are in and stir everything together well. Then, add in the salt, pepper and nutmeg and stir. Turn off the heat.
Serve & Enjoy
Divide the soup between bowls. Then, you can add a bit of ground pepper to each bowl to add a bit of flavor and perhaps even some parsley or another herb to make things look even more interesting. When you’re finished, serve and enjoy!
The Final Cream of Mushroom Soup
This was a relatively fun and easy dish to prepare. Once I got used to what was supposed to happen with the milk mixture (thicken), everything fell into place. It was a snap and I really enjoyed the soup. I’d definitely make it again. If you give this recipe a try, please let me know your thoughts down below in the comment section. Thanks for reading!