Wednesday, February 11, 2009

Cream of Mushroom Soup

My family loves mushrooms and we love Cream of Mushroom Soup. Canned soups are fine for convenience in recipes, but this Cream of Mushroom Soup is delicious and does not have any of those "ingredients you can't pronounce" that are found in many canned soups. You can really taste that yummy mushroom taste in this soup!

It is said that "Necessity Is the Mother of Invention" and I originally came up with this recipe because my son has a Gluten allergy. With 2 small changes to this recipe, I was able to adapt it to his dietary needs.  I simply used brown rice flour in place of the All-purpose flour and I substituted Coleman's dry mustard.

Of course, whole milk would be the best in this recipe, but, as you can see, I make mine with 2% milk and it is quite delicious! I don't think the taste is compromised and it makes it a little more healthy! Enjoy!

olive oil
1 lb. of mushrooms (whatever kind you like)
6 Tablespoons butter
2 cups chicken broth (could also use vegetable or beef)
2 cups milk
6 Tablespoons flour
1 teaspoon dry mustard 
Dash of garlic powder
Scant 1/8 teaspoon cayenne pepper
salt and pepper to taste

Chop or slice mushrooms to desired size.

Saute mushrooms in olive oil and set aside.

Melt butter in large saucepan.

Let the roux continue to cook and bubble, stirring constantly, until it is light brown in color.

Add milk and broth.

Continue to whisk until sauce thickens.

Once the sauce has cooked to desired thickness, add sauteed mushroom.

Stir until well-combined and heated through.


Kristin @ Blue Skies said...

Mushrooms are one of my most favorite foods!! Thanks for the recipe!

Faith said...

Yummo!! You know how I love me some mushroom soup =)

andrea said... wonderful especially on these cold days! we love soup! thanks for sharing it.
i just love all your pictures with each so helpful!
see you!

Sophie said...

Delicious! I love adding this to pork chops or chicken, it's such a great gravy!