Cream of Mushroom Soup is a stable in our house. This recipe is gluten free, and way better then anything you can find in a can.

We use homemade Cream of Mushroom Soup all the time in our house whether it's for a Green Bean Casserole for Thanksgiving or over pork chops to keep them incredibly moist tender.

Of course there's nothing like a bowl of Cream of Mushroom Soup on a cold and wet winter day maybe with a crusty slice of bread or French Bread Dinner Roll.

I decided to do a little update to the post and republish it incase you are looking to replace canned soup over the holidays. It's really an easy to make kitchen staple everyone should master.

Heat 2 tablespoons Butter and 2 tablespoon Olive Oil until hot. Add 1/2 whole Diced Onion and 5 cloves Minced Garlic, until onions start to caramelize.

Add:

• 1 pound Chopped Mushrooms
• 1 teaspoon Thyme
• 3/4 teaspoon Salt
• 1 teaspoon Ground Black Pepper

Sauté until mushrooms start to brown.

I really like Crimini Mushrooms for Cream of Mushroom Soup since they have a tendency to have a heartier flavor than button mushrooms.;

Stir in:

• 4 cups chicken broth
• 1 teaspoon Worcestershire Sauce

Bring to a simmer, and turn heat to low. Simmer soup covered for 1/2 hour.

Add 4 cup soup mixture and puree in the blender. Make sure to puree soup in small batches to prevent soup from expanding and forcing the top off.

It should be fairly smooth when done.

Add puree back to the soup, and return to a simmer over low.

In a small bowl add 1/2 cup Cornstarch. Stir in 1/4 cup of broth at a time, making sure the cornstarch is lump free between additions. 

In total you will have added 2 cups stock.

The mixture will look like this.

While stirring pour in the cornstarch mixture. Return to a simmer over low heat, and cook an additional 5 minutes, until thickened.

Remove from heat, and add parsley.

(At this point the soup was delish, I almost didn't add the cream!)

Then add half & half, or greek yogurt.

I used 1/2 half & half  and 1/2 greek yogurt this time to cut back on calories. The greek yogurt does leave a little tang to the soup which cream or half and half alone would be a bit sweeter.

Hubby and kids said they liked it with the yogurt.

Cream Of Mushroom Soup is a favorite recipe in our house whether as is or an addition to another recipe.

You might love these other Cream Soups:

• Creamy Chicken and Mushroom Soup
• Roasted Cream of Tomato Soup

Mushroom, Soup, Recipe, Cream Of Mushroom Soup, Cream Of, Cream, Dinner, Thanksgiving, Christmas,

Mushroom, Cream Of Mushroom Soup, Soup, Side, Dinner, Recipe

American

Yield: 4 ServingsAuthor: Serena Bakes Simply From ScratchPin it

Cream of Mushroom Soup

Cream of Mushroom Soup recipe should be a kitchen staple whether replacing canned soup for a Thanksgiving casserole, for cooking pork chops, or just to enjoy with a crusty loaf of bread. Soup is naturally gluten free from Serena Bakes Simply From Scratch.

prep time: 15 minscook time: 35 minstotal time: 50 mins

ingredients:

• 2 tablespoons Butter
• 2 tablespoons Olive Oil
• 1/2 whole Onion, Diced
• 5 cloves Garlic, Minced
• 1 pound Crimini Mushrooms, Chopped
• 1 teaspoon Thyme
• 1 teaspoon Ground Black Pepper
• 3/4 teaspoon Salt, Or To Taste Depending On Broth
• 6 cups Chicken Stock
• 1 teaspoon Worcestershire Sauce
• 1/2 cup Cornstarch
• 1 handful Parsley, Chopped
• 1 cup Half & Half ( For reduced calories I used 1/2 Half &Half and 1/2 Plain Greek style yogurt, it leaves a slight tang to the soup from the yogurt but is still nice and thick.)

instructions

1. In a large stock pot add butter, olive oil, onions, and garlic. Saute until onions are caramelized. Add mushrooms, thyme, pepper, and salt. Cook about 5-8 minutes, until mushroom start to brown.
2. Add 4 cups stock, and worcestershire sauce. Bring to a simmer over medium heat and reduce heat to low. Simmer soup covered for 30 minutes.
3. Remove 4 cups mushroom mixture to a blender. Puree mushroom mixture, and add back to the pot. Return to simmer over low.
4. In a small bowl mix cornstarch, and 2 cups stock 1/4 cup at a time, until lump free.
5. While stirring over low heat pour cornstarch mixture into the soup mixture. Stir until thickened an additional 5 minutes.
6. Remove from heat. Stir in parsley, and cream.

calories
406

fat (grams)
24

carbs (grams)
35

protein (grams)
13

sugar (grams)
8

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© 2012 Serena Bakes Simply From Scratch

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