Cream of Mushroom Soup From Scratch
User Reviews
4.9
Cream of Mushroom Soup From Scratch
Description
This recipe begins by preparing a roux from butter and flour, cooked until lightly browned, then slowly combined with half-and-half and milk to form a smooth cream base. The mixture simmers gently to thicken while sage, salt, and pepper are added for seasoning. Meanwhile, cremini mushrooms are sautéed in butter until most moisture has evaporated, intensifying their flavor.
The mushroom mixture is incorporated into the soup, followed by the addition of chicken or vegetable stock, and the soup continues to cook to achieve the desired consistency. The result is a creamy, earthy soup highlighting mushroom and sage flavors balanced by the cream base.
This soup can be served warm as a starter or light meal component. The amount of milk and cream may be varied to adjust richness. Using dried sage is an acceptable substitute for fresh, with quantity adjusted accordingly.
Freezing is possible but may cause a slight grainy texture upon reheating due to separation. Soup can be refrigerated for up to three days stored in jars or containers.
Ingredients
- 16 oz cremini mushrooms halved if large, cleaned and sliced
- 4 butter 2 tablespoons, salted
- 4 tablespoons flour
- 2 cups half and half
- 2 cups milk 2%
- 1/2 - 1 cup chicken stock or vegetable stock, room temp or warm
- 6 leaves sage julianned
- 1/2 teaspoon salt to taste
- 1/8 teaspoon black pepper to taste, ground
Instructions
- Create a roux by melting 4 tablespoons of butter on medium low in a medium sized pot. Add flour slowly, stirring constantly to create a roux.
- Once all of the flour and butter is mixed together and lightly browned, slowly add cream and milk, stirring constantly. Add salt, pepper, and sage.
- Reduce heat a little and let it all simmer and reduce for at least 30 minutes or until it's reached desired thickness.
- Meanwhile, in a large sauté pan with melt the other 2 tablespoons of butter on medium heat and add the mushrooms. Sauté until almost all the moisture is cooked off.
- Add soup to the mushrooms in sauté pan and mix well. Slowly add chicken stock and mix well until combined. Continue to cook and reduce for another 10-15 minutes until desired thickness is reached.
- Remove from heat and let cool. Transfer to jars to store in fridge for up to 3 days.
- Yields approximately 4-5 cups.
Notes
- Milk and cream ratios can be adjusted; more cream yields a richer soup.
- Use fresh sage leaves or substitute 1/2 teaspoon dried sage to maintain flavor.
- Chicken or vegetable stock can be used depending on preference.
- Refrigerate soup up to 3 days; freezing may alter texture upon reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 465mg | 19% |
| Potassium | 777mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 237mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
