Cream of Mushroom Soup

 

Homemade "cream of..." soups are not as daunting as they may seem. They just start with a roux. If you've learned how to make one successfully, then you'll master these cream soups with no problem!  And the taste! There is no comparison between a bowl of hot, delicious, homemade soup and a can of store bought soup. I originally prepared this to make a batch of chicken with a creamy mushroom sauce. But when I tasted it, I thought, "Wow! I could literally eat a bowl of this with some warm, crusty bread!" I promise, you won't be disappointed! 

HOMEMADE CREAM OF MUSHROOM SOUP.

• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 shallot, finely chopped
• 4 ounces Crimini mushrooms, chopped
• 4 ounces white button mushrooms, chopped
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• ¼ teaspoon fine sea salt, or to taste
• ¼ teaspoon ground black pepper, or to taste
• 1/2 cup heavy whipping cream
• Garnish: Additional sliced mushrooms, chopped parsley 
• DIRECTIONS:
• Melt 2 tablespoons of the butter in a large pot, over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
• Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the lumps between each addition.
• Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy. Slowly drizzle in the heavy whipping cream. 
• Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired. This soup is delicious all by itself or when used as a sauce for pan fried chicken or pork chops.