Country Mushroom Soup
Submitted by littlevic
Homemade cream of mushroom soup built on a butter roux with 4 to 5 cups of fresh sliced mushrooms, celery, and onion, finished with half-and-half. No canned soup compares.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minPut down that can opener. This is the cream of mushroom soup that makes you wonder why the canned stuff even exists.
A classic butter-and-flour roux gets whisked smooth with chicken broth, building a velvety base with real body and depth.
Up to five cups of fresh sliced mushrooms go in with sauteed celery and onion, giving you a soup that’s packed with earthy mushroom flavor in every spoonful.
A pour of half-and-half at the end adds just enough richness to make it feel indulgent without turning heavy. The whole thing comes together in an hour on the stovetop.
Kitchen Tips
- Saute the mushrooms in a separate pan so they brown properly instead of steaming in the broth
- Whisk the flour into the melted butter until completely smooth before adding the broth. Lumps at this stage mean lumps in the finished soup
- Bay leaves simmer for the full 30 minutes, then get pulled out. They add a subtle herbal backbone you’ll miss if you skip them
- Add the cream at the very end and heat gently. Boiling it can cause the soup to break and look grainy
Ingredients
Directions
In a 2-qt. saucepan, melt butter; stir in flour until smooth.
Gradually stir in broth until smooth.
Add salt, pepper and bay leaves.
Simmer, uncovered, for 15 imuntes, stirring occasionally.
Meanwhile, in another saucepan, sauté the celery and onion in oil until tender.
Add mushrooms; cook and stir until tender.
Add to broth mixture; bring to a boil.
Reduce heat; simmer, uncovered for 15 minutes, sitrring occasionally.
Add cream; heat through.
Discard bay leaves.
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