Tried & True Tuesday ~ Homemade Cream of Mushroom Soup

This week's Tried & True is a delicious one!  

The perfect meal for a cold winter's day...

Homemade Cream of Mushroom Soup!

Cream of Mushroom Soup

(Inspired/Adapted from Food.com)

Print Recipe  

Ingredients

10 ounces Fresh Mushrooms - washed and sliced

3 Tablespoons Onions, chopped (I used Yellow Onion)
2 Cloves of Garlic, minced
3 Tablespoons Butter
2 Cups Chicken Broth
1/4 Cup White Wine
1 Tablespoon of Lemon Juice

1 Cup of Heavy Cream  (or 1 Cup of Light Cream or Half & Half)

3 Tablespoons All Purpose Flour (separated)
1/4 teaspoon Nutmeg  

Salt to taste

Fresh Cracked Pepper to taste

Directions

In a large skillet, melt butter.  Add mushroom, onions and garlic.  Saute on medium to medium-high heat until onions are soft/translucent.  Next add white wine and lemon juice to deglaze pan, using a spatula.  Stir well for 2 minutes. Next add nutmeg and 2 Tablespoons of flour, coating the mushrooms and onions.  Stir the mushrooms, onions and flour well, cooking them long enough to eliminate the raw flour flavor, about 2-3 minutes.   Next, slowly add chicken broth, stirring with a whisk as you add.  Once it begins to boil, reduce heat to a simmer.  Continue to stir until soup begins to slightly thicken.  Next, add 1 Tablespoon of flour to the heavy cream, whisk well.  Slowly add cream to soup, stirring as you go.  Simmer for approximately 5 minutes, stirring frequently, until soup thickens.  Serve hot.  Add salt and pepper to taste.  Enjoy with your favorite bread, rolls or crackers. 

*If you don't want to use white wine, head over to Food.com for a yummy Cream of Mushroom Soup recipe!  Click here. 

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Helpful Soup Tips:

TheKitchn.com shows us 7 ways to make any soup creamier!

I used this broth for my Cream of Mushroom soup...so good!

Thanks for stopping by!

Cheers!

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