Homemade Cream of Mushroom Soup
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
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