Cream of Mushroom Soup
My adaptation of a classic
- 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
- Melt butter in a heavy, medium-sized pan on medium temperature.
- Add onion and sauté until golden brown.
- Add the mushrooms and sauté until light brown.
- Stir in the flour, then slowly add broth, stirring constantly.
- 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.
- Cook over low heat for 10 minutes. Do NOT boil.
- Remove bay leaf and serve.
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.