Cream of Mushroom Soup

ByMrs. Katie

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Cream of Mushroom Soup

My adaptation of a classic
Print Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • ¼ c. unsalted butter
  • 2 c. half and half
  • 1 small onion diced
  • ½ lb. fresh mushrooms cleaned, thinly sliced
  • 4 T. AP flour
  • 1 c. beef stock or broth
  • Salt and pepper to taste
  • ¼ t. ground nutmeg
  • 1 bay leaf

Method
 

  1. Melt butter in a heavy, medium-sized pan on medium temperature.
  2. Add onion and sauté until golden brown.
  3. Add the mushrooms and sauté until light brown.
  4. Stir in the flour, then slowly add broth, stirring constantly.
  5. Heat the half and half in a small saucepan, on medium temperature to prevent milk from burning. Add it to the mushrooms, along with salt, pepper, nutmeg, and bay leaf.
  6. Cook over low heat for 10 minutes. Do NOT boil.
  7. Remove bay leaf and serve.

Notes

Notes: This tummy-warming soup is far superior to the canned cream of mushroom soup! I never would venture to eat the canned version other than in recipes but I return to this winter recipe again and again. I am the only one in the family who loves it but it is one of my favorite recipes and I don’t mind having the pot to myself. It is just fine reheated over low heat.

Mrs. Katie of Heritage Ways educates and encourages Diligent Homemakers by sharing her family’s homemaking and homesteading traditions and knowledge. A mother of six and Grandmarmee to a growing number of blessings, her favorite thing to do is cook for a table full of hungry folks. Find Mrs. Katie teaching at homemaking and homesteading events. She’ll be the one wearing an apron and counting her blessings.

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