Ah, as a child cream of mushroom soup from a can was one of my favorites! As I have gotten older, anything other than cranberry sauce coming out of a can does not sound appetizing…ok, I know, but I really enjoy that cranberry sauce! LOL!
So of course, in an effort to create an easy, homemade cream of mushroom soup, I’ve scoured the internet and tried many recipes online, but this one from Food.com is one of my favorites. Did I mention this is EASY? That and DELICIOUS are always my highest ranking criteria.
This homemade version will have you making your own cream of mushroom soup instead of using the canned stuff even for other recipes and casseroles! It is that good.
What’s most interesting about this recipe are two surprise ingredients I never on my own would have considered putting into a cream of mushroom recipe:
Nutmeg and Condensed Milk.
Granted, the condensed milk was offered as a substitute if one did not have cream on hand but it really adds richness to the soup.
All the rest of the ingredients are pretty common:
- chicken broth
Creating the Recipe
One of the things I so enjoy about cooking is that I can play with recipes and make them fit me and my style.
I didn’t alter the ingredients other than using coconut oil when frying the veggies, cutting the mushrooms into smaller pieces and doubling or tripling the quantities. For our family we have to triple the given amount, as the measurements given seem to only feed 3 or 4 of us. We have big appetites, but I would still encourage a family of four to double the quantities. That way leftovers are easily available.
I enjoy eating mushrooms but washing them has never been fun until I figured this out. If you wash mushrooms in a salad spinner, it makes the process so much easier!
I did, however, alter the cooking procedure.
Instead of following the given instructions, I did the following:
1. In a large pot on medium high heat (8) , I used coconut oil to saute the mushrooms, onion, and garlic cloves for a minute or two before adding just enough chicken broth to cover the veggies. Then I put a lid on the pot and let it simmer for around 15 minutes.
2. In a medium-size saucepan on medium low heat (4-5), I melted all the butter and then added all the flour, making sure to stir it so that it didn’t become clumpy. Creating the roux this way “allows the starch granules [in the flour] to swell and absorb moisture, and lets you thicken a sauce base without the flour clumping or forming lumps” according to allrecipes.com.
3. After the flour swells a bit, I added in all the spices and slowly…very SLOW-LY, added in 2-3 cups of chicken broth (it doesn’t have to be exact) a little at a time while stirring. Then, put the rest of the chicken broth into the large pot, where the veggies are simmering.
4. After 4-5 minutes of allowing the roux, spices, and chicken broth to thicken, I added the condensed milk. The condensed milk really brings an extra richness, but if you prefer to use cream that’s fine too. We really enjoy this soup with the condensed milk…again, I never would have thought of that ingredient, but now will have to try it in other recipes as well! Once you’ve got the condensed milk or cream in, let it thicken for 5 minutes or so.
5. Once you are ready, add the creamy mixture into the veggie mixture and let it thicken a few more minutes until it bubbles.
6. Now, you are ready to serve and enjoy!