The cream of mushroom soup is a fundamental article in the pantries of most kitchens. Not only can heat and eat just like soup, is an ingredient in several recipes ranging from casseroles to stroganoffs. Although the canned is fine for fast food, make a fresh mushroom cream into a slow cooker adds superior flavor to any dish . The soup can be made and refrigerated up to three days before using.
Gather your ingredients
Need 1 pound (450 grams) whole mushrooms, 3 cups chicken broth 1 cup sour cream, 1 cup of cream whole milk or half and half cream, a tablespoon of butter, 1/4 cup chopped onion, 2 tablespoons of flour and salt and pepper. You can use any kind of mushrooms from common until shitake mushroom, each will give you a slightly different flavor, and experimenting a bit, you’ll find your favorite.
Short or coarsely mince the mushrooms. Heat a covered slow cooker to high heat for 10 minutes or until the base is hot. Melt 1 tablespoon of butter in the pan. Add mushrooms and stir to sauté. Add the chicken broth, onions, salt and pepper. Lower the heat to low and cook the mixture for 5 hours. Mix 2 tablespoons flour with the sour cream and add it to the broth, stirring to distribute evenly. Add the cream sole and stir. Increase the heat back to high and simmer the soup, uncovered, for 15 to 30 minutes or until thickened.
Serve and save
If eating the soup as it is, is better serve immediately. If you have an hour or so for dinner, you can place your pot on the “keep warm” and the soup will be fine. Otherwise, it is best to place it in covered containers and store in the refrigerator until use. This recipe makes a little more than a quart (1 liter). If using this soup in other recipes, is about 16 ounces (450 grams) per can of soup that the recipe requires.
If you want you can add 1/4 cup chopped celery or onion celery substitute. You can omit the sour cream and cream use 2 cups whole or half cream and half milk.