Homemade Cream of Mushroom Soup

by Rose
(Calgary, AB)

I used to use the canned cream of mushroom soup in a lot of recipes... until one day I actually read the ingredients of what was in it.

Egad! I was appalled! So, I decided to try and make my own. This came about when I was making a recipe that called for cream of mushroom soup and I, of course, didn't have any.

It turned out surprisingly well and tasted very good.

2 cups organic chicken broth
1 cup half and half cream
2 pints mushrooms
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon sea salt
1/4 teaspoon pepper

Slice enough mushrooms to make 1 cup. Chop the remaining mushrooms up using a food processor.

Melt the butter in a 3 quart saucepan over medium heat. Add the mushrooms and saute for 3 to 5 minutes until they are a golden color.

Add the flour to the mushrooms and cook, stirring constantly until thick and bubbly.

Mix the broth with the cream. Gradually add the broth mixture to the mushrooms, stirring constantly to remove lumps.

Once all the broth has been added, add the salt and pepper, and continue cooking on low to medium heat until the soup thickens to a creamy texture (5 to 10 minutes).

Yield: 4 servings (or use in your recipes that call for mushroom soup)