Homemade Cream of Mushroom Soup

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This homemade cream of mushroom recipe works with just about any type of mushroom you want to use. Chanterelles and Tree Oyster are two favorites. The amount can vary depending on how mushroomy, you want your soup. 1/4 lb works great. If your a mushroom lover like me a whole pound is not too much either.  It’s a delicious creamy soup and best of all super fresh and not reconstituted from a can.

Ingredients

  • 2 tablespoons butter
  • 1/4 pound sliced fresh mushrooms
  • 1 medium chopped onion
  • 4 cloves garlic, minced
  • 8 tablespoons whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 T Soy Sauce
  • 5 cups water (or broth – if you use broth skip soy sauce)
  • 1 cup milk

Directions

  • In a large saucepan, heat butter over medium-high heat; saute mushrooms, garlic and onion until tender.
  • Mix flour, salt, pepper and 4 cups water/broth until smooth; stir into mushroom mixture. Stir in remaining water/broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat to low; stir in milk. Simmer, uncovered, about 15 minutes, stirring occasionally to milk does not burn.
  • Season to taste with additional salt and pepper.
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