Homemade Cream of Mushroom Soup. What a beautiful site to behold!
I would have never dreamed it possible for me to make homemade cream of mushroom soup. I don't really know why. It's just a soup after all. Maybe it's that I have felt overly intimidated by all of the foods that I have depended on the stores to provide for me over the years.
Surely I couldn't make what the professionals at Campbell's had been doing for years.
That's true... I was right. I'm no scientist and I couldn't make what they make if I tried. I don't have all of those crazy ingredients in my kitchen, but what I could make was better, and I did! Thanks to Heavenly Homemakers I took the challenge and made my own homemade cream of mushroom soup, and it was incredible! Store bought ain't got nothin on this, I tell ya. ;)
Ingredients:
Homemade Cream of Mushroom Soup
1/2 cup cubed mushrooms
3 Tablespoons butter
1/4 cup corn starch
4 cups milk, divided
Preferred Seasonings... I used Tony Cacherie, sea salt (finely ground), pepper, and a dash of garlic (just a little) If you want it more plain.. you can use just salt, or salt and pepper.
1. Start by sauteing mushrooms and butter until the mushrooms are tender.
2. While the mushrooms are sauteing, Pour 1 1/2 c of the milk into a bowl and add corn starch. Use a whisk and mix well.
The mushrooms are looking good!
3. Next, mix the milk/corn starch mixture and the rest of the milk in with the sauteed mushrooms, stirring constantly on medium heat. Stir until smooth and thick. (It will also thicken as it cools)
*I tripled this recipe when I made it so I transferred my sauteed mushrooms to a bigger pot before adding the milk.*
Now is when you add your seasonings. I seasoned to taste. The original recipe called for 1 tsp. sea salt and pepper to taste.
It starts off looking like the above picture. When it's getting closer to being done, it will resemble the picture below... white and creamy. It will only get thicker. Don't stop stirring now... you're sooo close! :D
Before you know it you will be pouring your homemade cream of mushroom soup into their own jars. I used pint size. *The original recipe states that it will make around 3 cans of soup.*
Pat yourself on the back and enjoy! It's an incredible feeling to watch your family eat something that you made entirely from scratch. If you haven't done it, try it! :o) You won't regret it!
Thank you Heavenly Homemaker!
3 comments:
The very best cream of mushroom soup was in a restaurant. I realized if they could make it, so could I!
Remember, different mushrooms give different flavors. Do NOT go pick your own, but try this recipe with portabella, shiitake, oyster or enoki.
There's a Thai soup with chicken, enoki mushrooms, coconut milk and a touch of curry that I've searched for. I'll share if I ever find it or create something like it.
What fun to stumble across your blog as I was looking for homemade cream of mushroom soup. I too am a God-lovin , homeschoolin' momma!! Thanks for the recipe!!! Did you seal them with a pressure or just water boiling? jenniferkindle@gmail.com
Thanks for the info Grammy! <3
Nice to meet you Jennifer! Heavenly homemaker didn't say that you had to do anything to freeze them, so I'm unsure. :/ I froze a few of mine but haven't used those yet. You could click on the link o heavenly homemakers site and ask her. She's been doing this way longer than me. :o) Sorry I couldn't be more help. <3
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