Ingredients
Method
- In a large skillet over medium-high heat, melt butter until foaming. Add oil, onion and saute until it starts to become translucent. Add in garlic, and saute for 1 an additional 1 minute. Add mushrooms and cook (for 5-6 minutes ) until they have released most of their liquid. Sift the cornstarch into the onion mushroom mixture and stir to coat.4 tablespoon butter, 3 tablespoon cornstarch, 8 ounces white button mushrooms sliced, 1 small yellow onion, 1 teaspoon garlic clove, 1 tablespoon olive oil
- Slowly pour in chicken broth, and milk. Simmer on low heat until thickened. This will happen very fast.½ cup chicken broth, ½ cup milk
- Season this simple soup to taste with salt and pepper.salt and ground black pepper
- Use this soup as a substitution to any condensed soup canned version. The recipe yields total of 2 and ¼ cup equal to almost 2 10.5 oz canned Campbell's cream of mushroom soup.
Nutrition
Video
Notes
- As with other types of homemade cream of soups, continuously whisk the soup mixture over low heat to achieve a smooth flavor and consistency.
- Add the cooked and cooled cream of mushroom to a food processor for a minute or two if you want a completely smooth texture.
- How to store. Make a double batch of this soup and keep refrigerated in a mason jar or similar for up to a week (freeze for up to 4 months). The mixture will separate but after reheating and thoroughly whisking will return to the initial texture. Add a little milk if needed along the way.