Kent has been on a roll cooking around here lately since he had last week off. He said he loves cooking if he has the time, and especially if he's got a good game on to watch while he's in the kitchen. (Personally I love having a good Hallmark movie on DVR to watch when I'm cooking, but NOT if there are any males around, all they do is mock it and ruin it! As a matter of fact, if any males walk into the room I have to pause it, that's how bad they are, lol.) So anyway, when he said he wanted to try making homemade cream of mushroom soup like we had when we went wine tasting up North in the fall, my mouth was watering! That stuff was amazing, but I knew we could recreate it here and yep, nailed it. 🙂
By the way, if you want Julia Child's prefessional version, just grab her book here, but for a pretty awesome and easier version, here's what we did…
Homemade Cream of Mushroom Soup
- 10 Tablespoons butter, pastured butter is best for more nutrients
- 1 onion, chopped
- 4-5 cloves garlic, chopped
- 3/4 cup flour of choice -- I use this flour or this flour
- 5-6 cups liquid of choice, I use a combination of chicken broth homemade or this kind, cream, milk, etc. (Remember never use low-fat anything!)
- Optional for more nutrition: 1 scoop collagen powder
- Optional: splash of white wine
Depending on the type of creamed soup you're making:
- For homemade cream of mushroom soup: About 2 cups mushrooms of choice, washed and with any bad ends cut off -- our store had an organic wild mushroom mix of different kinds so we used that. I don't love mushrooms (but still love this soup!) and would've chopped them all really small, but Kent wanted bigger pieces too so we had a mixture of some chopped and some not.
- For homemade cream of chicken soup: About 2 cups of small pieces of chicken, preferably uncooked so it doesn't get too dry, but cooked is okay too, you just won't want to sauté as long. Pastured chicken is best, and if you don't have a good local source for safe, healthy meats from the farm, here's where I sometimes get my pastured meats online.
More seasonings to your own taste -- start with these amounts and then taste-test to get it dreamy:
- 1/2-1 teaspoon of each of your seasonings choices, I used sea salt, pepper, paprika, and Italian seasoning. Garlic powder and/or onion powder is also good! (I use mostly organic seasonings.)
- 3/4 cup Parmesan cheese, shredded-- optional for more creaminess and flavor, (reserve a little for serving on top)
- 2 Tablespoons Parsley, optional, chopped--for the top when serving for more flavor and color
- Sauté mushrooms (or chicken), onion, and garlic in butter in a large saucepan on low until everything is soft (or until chicken is no longer pink)--5-10 minutes or so, don't let it burn. Kent used my favorite pan for this.
- Keep the heat on low and whisk in the flour. Keep stirring for 3 minutes or so, and keep it on low-medium heat so it bubbles just a little but don't let it burn. S-L-O-W-L-Y add in the liquid about 1/4 - 1/2 cup at a time and keep whisking. If you add too much at once it won't end up thick and creamy and will still taste good but it'll be more thin. Add in seasonings as you keep whisking and taste to see what it needs more of. If you'd like, add a splash of white wine right at the end to add some flavor.
- As you serve this sprinkle parsley and the reserved cheese on top. We served this with homemade beer bread to dip into the soup. 🙂
- Use this homemade cream of mushroom soup to make this super yummy recipe: Mushroom Chicken Parmesan — Easy Main Dish!
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Tim Robinson says
(Sarah) Oh this sounds so good but no cream here, boo. Cashew cream just doesn’t cut it for me!
Kelly the Kitchen Kop says
Have you tried hemp milk or other creamier non-dairy milks? they’re all so different, it might be worth experimenting more. I see a lot of recipes using coconut milk–that *might* work too?
Tim Robinson says
(Sarah) Ooooh, the cream portion has little coconut flavour…I can’t believe I didn’t think of that! Thank you for the reminder!
Kelly the Kitchen Kop says
Tim Robinson You can even buy straight coconut cream, rather than buying regular coconut milk too.
Beverly Smith says
Just had to tell you I made your cream of mushroom soup and we loved it! Changed it a little and added chicken to it as well, as your cream of chicken soup recipe sounded equally as good. Used four cups of homemade broth and four cups whole milk. (I’m lactose intolerant and had to use Lactaid, but was scrumptious, nonetheless.)
Your seasoning amounts were perfect. Thanks for a great recipe and it’s a keeper for sure. Printed it and in it goes to my file!!!
Thanks so much for the feedback Bev!!!