Cream of Mushroom Soup - homemade
1 cup of fresh mushrooms
1/2 an onion, chopped fine 2 - 3 cloves of garlic, minced 4 tablespoons butter 3 tablespoons of flour, separated 2 cups of chicken broth 1 can of evaporated milk (I use 2%.) Kosher salt and freshly ground black pepper to taste 1/4 teaspoon poultry seasoning |
If your mushrooms are whole, slice the mushrooms. Melt 2 tablespoons of butter in pan that you're using for soup. Add onions, garlic, and mushrooms. Cook until the onions are clear and soft. Add remaining butter. When it's melted add 2 tablespoons of flour and stir. It will be thick. This is your roux. Add chicken broth slowly, stirring frequently. Cook on medium heat until slightly thickened. Add remaining tablespoon of flour and seasonings to milk and stir until mixed well. Gradually stir into your soup. Continue to cook on medium heat, stirring frequently until desired thickness.
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