Isn’t that the way cream of mushroom soup should be? Wholesome, nutritious, with no MSG and other chemicals. Well the good news is when you make it from scratch not only is it wholesome but its simple.
Wholesome Cream of Mushroom Soup
6 good-sized mushrooms
1 1/2 C. homemade chicken stock
1 1/2 C. half and half
2 TBSP. Olive Oil
3 TBS. butter
That’s it! That’s all you need and about 30 minutes or so………
First I get 2 cast iron pans ready on the stove (I prefer to cook with my cast iron pans when possible)
I chop up the onion and place it with some 2 TBSP. olive oil 1 TBSP. of butter in the one pan.
Then I chop up the mushrooms and place it with 2 TBSP. butter in the other pan and cook up a few minutes after the onions since the onions need to cook longer.
Once the onions have begun to carmelize I add 1 1/2 Cups of homemade chicken stock.
And then I add 1 1/2 Cups of half and half.
The next step is I salt and pepper to taste and then I add the red pepper to taste for that special flavor.
Lastly you put the sautéed mushrooms in with the onions, milk, broth and seasonings and stir it all in. This is not a thick soup but it’s extremely flavorful and comforting. It was a perfect meal on a cold night like we had here in North Carolina tonight. We paired it with my husband “The Viking In My Life’s” amazing hot roast beef sandwiches on kaiser roll’s in the oven.
This would be a very easy dinner to make on a weeknight and pair with rolls, sandwich, or a salad.
Have a great week everyone!
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