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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.

Recipe Ratings

Cook Time

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Slowly pour 2 cups of broth into your roux, whisking well to blend. Let heat over low-medium heat for about 5 minutes.
5. 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
6. Season with salt, pepper, and garlic and heat on low for 20 minutes.
7. Add 3 tablespoons of dry red wine. Stir well and bring to a simmer and heat additional 10 minutes.
8. 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.