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.

Once the butter is completely melted and beginning to bubble, add flour. Then add your spices and stir with wire whisk to make a roux.

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.