Cream of Mushroom Soup

Posted by: Site Administrator  :  Category: soup

So many “recipes” call for a can or two of mushroom soup. Here’s how to make a big batch to freeze so that you’re not a slave to the can opener. It tastes loads better, too.

Makes about 20 cups (equivalent to about a dozen cans of soup).

  • 2 pounds mushrooms, chopped
  • 1 bundle green onions, chopped
  • 1 stick (1/4 lb) butter

Saute the mushrooms and green onions together in as big a frying pan as you can find.

Meanwhile, in a large stock pot, make a cream base by melting the butter, frying the flour (a roux), and adding the liquid.

  • 2 sticks butter
  • 1 cup flour
  • 1 quart chicken or vegetable stock
  • 1 pint heavy cream (or half and half)
  • 2 quarts milk (whole or skim or anywhere in between, up to you!)

as the cream base is coming to a boil and thickening, add the mushrooms and onions, and season to taste with whatever combination of salt, garlic, or pepper that suits your fancy.

As the mixture comes to a boil, it will start thickening. If you’re just looking for soup, you can stop here. If you’re looking for a creamy sauce to use in other recipes, thicken it a little more with some cornstarch:

  • 1 tablespoon corn starch
  • 1/4 cup of water

Mix the two until they for a light slurry and then mix into the soup and let boil for a few more minutes.

From here, you can freeze or use it. 1.5 and 3-cup portions work well for recipes, roughly analogous to 1 or 2 cans of the stuff with the red label.

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