Many recipes (especially casseroles) call for condensed cream of mushroom soup. While you can certainly reach for a can, why not make your own? The recipe is actually pretty simple, and best of all you end up with a great, hearty soup good enough to eat on its own.
For this recipe, we wanted something full of mushroom flavor while maintaining just the right consistency. We also didn’t want it to be too rich. Like most hearty soup recipes, there’s a temptation to fully load it with cream, but of course we didn’t want something that was so rich. It was all about finding the right balance between the cream and the stock. Using heavy cream was just far too rich for us, so we used whole milk. To keep this recipe nice and vegetarian, we used a vegetable broth but chicken broth can absolutely be used. From there, we also had to decide what mushrooms would be best. After trying a few recipes, crimimi mushrooms turned out to fit the bill perfectly. Keep reading below for this great recipe…
Cream of Mushroom Soup
(makes about 2 servings)
- 3 tablespoons unsalted butter
- 1 small shallot, minced
- 1/4 cup minced Crimimi mushroom
- 2 1/2 tablespoons flour
- 1/2 cup vegetable broth
- 1/2 cup whole milk
- 1 tablespoon chopped fresh thyme
- 1/2 tablespoon fresh rosemary
- a pinch of kosher salt
- 2 pinches fresh ground pepper
- In a skillet, melt the butter over medium heat. Once melted, add the minced shallot and stir to saute until just soft (about 3-5 minutes).
- Add the minced mushrooms, thyme, rosemary, salt, and pepper then stir and cook for 2-3 minutes. Sprinkle the pan with the flour and continue to stir, letting the flour cook for a minute or two. Whisk in the whole milk and vegetable broth.
- Bring the mixture to a simmer and cook until it has thickened (about 5 to 8 minutes), whisking continually. Serve warm with a garnish of rosemary.
Recipe adapted from Simply Scratch