I love cream of mushroom soup. It’s delicious in a bowl, can be used in numerous casseroles, and complements virtually every meat on the market. I also use this soup as the base of my gravies – from a Thanksgiving turkey to a Christmas ham. Playing with the amount of flour in the recipe can produce a thicker or thinner soup, depending on what you want to use it for.
Cream of Mushroom Soup
1/2 cup butter
1/2 cup flour
1 tsp salt
2 tsp black pepper
6 cups mushrooms, sliced
1/2 onion, sliced thin
5 cups water
2 cups light cream
2 cups sour cream
1/2 cup parsley, chopped
Large sauté pan
Slow cooker (5 quart or larger)
Melt butter in pan on medium heat.
Cook mushrooms and onions until done, about 6 minutes.
Add flour, salt, and pepper to pan, cooking for additional 3 minutes.
Move mixture to slow cooker.
Whisk in water, light cream, and sour cream. Cook on low for 4 hours.
Cook on high for 1 hour, stirring every 15 minutes.
Stir in parsley before serving.
Superhero Tip: Use this soup to make a variety of my other dishes such as green bean casserole or creamy chicken and mushroom casserole!
Second Superhero Tip: Use this soup as a base for gravy, adding the drippings from any roast until desired flavor is achieved.
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