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A Remake of a Classic
Canned cream of mushroom soup has always been a staple in my household, both when I was growing up and as an adult. We use it in all kinds of recipes from casseroles to beef stroganoff, and occasionally eaten just as soup. Recently, a big surplus of mushrooms on sale at my local Kroger left me wondering what to make.
My mom suggested I give cream of mushroom soup from scratch a try! I don't know why this had never occurred to me before. We love soup of all kinds here and eat it often. On top of that, I regularly remake restaurant and pre-packaged favorites into healthier homemade versions. Even so, making my own cream of mushroom soup had never crossed my mind!
Now, I am so glad my mom made the suggestion. I have made it a couple of times and have tweaked my original recipe quite a bit. This time was superb. My children said it was the best soup they had ever eaten and it replaced my oldest daughter's favorite meal of venison chili! I am sure if you give it a go you will not be disappointed.
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serves 6-8 people
- 2 pounds fresh mushrooms, sliced, any variety
- 1/2 yellow onion, chopped
- 6 tablespoons oil for sauteeing, olive, coconut or butter
- 3 cups broth, chicken or vegetable
- 6 tablespoons butter
- 6 tablespoons unbleached, all-purpose flour
- 1 cup almond milk, plain, unsweetened
- 1 cup milk
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon mined garlic
- 3 tablespoons dry red wine
- Start by sauteeing the mushrooms and onions over medium heat in a couple of tablespoons of olive oil, butter, or coconut oil. I did mine in 3 batches, using approximately 2T of oil each time. When mushrooms and onions are golden brown and soft they are ready. (Approx. 10 min.) Set aside.
- While veggies are sauteeing, measure out your broth. Pour one cup of broth into a blender. When veggies are finished, add 1 cup of veggies to broth in blender and blend until smooth. Set aside.
- Next, we need to make a roux. Melt 6 tablespoons butter over medium heat. Whisk in 6 tablespoons of flour. Continuing whisking for about 30 seconds until well blended. Slowly pour in 1 cup of milk, whisking well the entire time. Then whisk in 1 cup of almond milk, continuing to whisk well.
- Slowly pour 2 cups of broth into your roux, whisking well to blend. Let heat over low-medium heat for about 5 minutes.
- Stir in remaining 1 cup of broth/mushroom puree mix. Stir well and then add in the rest of the mushrooms and onions. Mix well
- Season with salt, pepper, and garlic and heat on low for 20 minutes.
- Add 3 tablespoons of dry red wine. Stir well and bring to a simmer and heat additional 10 minutes.
- Taste and add more salt and/or pepper as desired. Serve warm with fresh bread, over pasta of your choice or refrigerate and use in any recipe calling for cream of mushroom soup.