Cream of mushroom soup

Wow…it’s been far too long since I’ve posted.  I’ve been keeping up with my food blog reading, but otherwise it’s been far too busy to actually sit down and write an inspired post.  Just getting back from vacation, unpacking, laundry, money management and trying to get your family healthy all kinda takes priority.  I’ve missed being here, and have a long list of things I want to post about.  I’m hoping to get back to posting a least 2 times a week, so I hope you’ll keep stopping by to visit. 

Being away in the cool weather of  NC has inspired me in the things of autumn.  I love fall…it’s my favorite season.  But we sure don’t get it here in South Florida.  While sick this week, soup sounded really good.  I’ve made 2 of them so far.  And now I’m also excited that we are getting our first “cool” front of the season tonight.  It will get down in the 60s tonight, possibly dip into the 50s!!  And tomorrow’s high is ONLY 74!  I know..that’s mild for most of you, but we relish the chance to actually wear jeans and long sleeves around here.  It will be a great change from the constant drone of a/c and humidity!

A couple nights ago I was craving cream of mushroom soup.  My husband picked up some baby portabellas from Costco and some half and half for me.  I googled the for the recipe….read several and embarked on my own.  Here is what I came up with.

Cream of Mushroom Soup

8 oz baby bellas
4-6 T butter
1/4 vidalia onion, diced
1/4 cup freshly ground whole wheat flour
4 cups chicken broth (or water & buillion)
1 cup half and half (whole milk would work well)
1/8 tsp nutmeg

Wash, dry and slice (chop) mushrooms to desired size.  Saute till soft in butter.  I used a large chicken fryer skillet so it was deep enough to use as my soup pot.  Add in diced onion and cook till translucent.  Several dashes sea salt and pepper.  Now stir in flour to coat mushrooms.  Pour in chicken broth slowly and stir to incorporate well.  Add in nutmeg.  Cook over medium or medium low heat until it thickens up (5-10 min), then add in half and half. 

It was delicious!  All members of my family loved it…even my non-mushroom eater.  She had me serve her some without the mushrooms.  Any kind of mushroom would work well.  We will definitely be making this on a regular basis.  I will probably cut back on the flour next time as well as the butter.  I would classify this recipe as quick and frugal! It was VERY easy!!!  I wish I had known this years ago.  I love cream of mushroom soup!

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2 Responses to Cream of mushroom soup

  1. ButterYum says:

    Oh man… I can taste it already!
    Delish!!

    🙂
    ButterYum

  2. Pingback: My favorite soups to warm up! | Creative Kitchen

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