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. Continue reading