cream of mushroom soup

2015-12-22 a.o.

Real mushrooms, real mushroom flavor. Quick and easy to make, especially if you have some mushroom base in the freezer. I prefer not to blend everything. I think it looks nicer and that way I can see what I'm eating. :-)

No matter how much cream you add, it will never be as bright white as canned soup, especially not if the days of pure whiteness were far in the past already by the time your mushrooms arrived at the store. Don't despair though. It will have plenty more flavor than that chemical cocktail.

You'd have to use a lot of thickeners to get anywhere near the thickness of condensed canned soup. Even my concentrated mushroom base doesn't get close to that when I blend it.


This is what you need for 4 servings:

  • 1 lb. button mushrooms
  • S&P
  • 1 cup heavy cream or 1 can evaporated milk
  • 4 tbsp. flour, dissolved on cold water
    or use oil dough instead
  • optional:
    • mild cheddar cheese
    • Knorr dry spring vegetable mix (tomato, carrot, celery, leek)
Pic1: creamy mushroom soup



Pic2: load the pot
Pic3: simmer
Pic4: mushroom base


Pic5: with cream, partially blended
Pic6: blended more
Pic7: enjoy