Well in case you missed it, we are converting the most used soups into homemade and canning those. We use three in our family for pretty much everything. Cream of Tomato , Cream of Chicken- yesterday’s post, and today it is Cream of Mushroom. All of these soups use Chicken Stock or Broth, whatever you want to call it. The recipe has it’s own page on my site because it is a foundation for a lot of recipes. Recently I made a gallon and a half worth of stock from one chicken!
This Cream of Mushroom was adapted from a recipe from The Pioneer Woman. She had this Creamy Chicken Spagetti Casserole (which is awesome but we dont bake it, we just eat it right then) and I loved the cream part of it so much we made it our soup. So I will break down the Mushroom soup so you dont have to try to figure it out from the recipe like I stupidly do everytime I make it lol. You’d think I’d write it down or something…
Cream of Mushroom Soup
- 1 stick -1/2 Cup Butter
- 16 ounces, weight White Mushrooms, Sliced
- 1/2 cup Dry White Wine (I use chicken stock)
- 1/4 cup Flour
- 2 cups Chicken Broth
- 1-1/2 cup Whole Milk
- 1 cup Freshly Grated Parmesan Cheese
- 1 teaspoon Kosher Salt, Or To Taste
- Freshly Ground Black Pepper
Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine or chicken broth, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.
Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine or chicken stock, salt and pepper to taste, then cook and bubble until thick. Add Mushrooms back in. Turn off heat, add Parmesan cheese, and stir.
Always taste your soups before you serve them!
Happy Homesteading!! 😀