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This cream of mushroom soup is the most wonderful tasting soup, a true comfort food. We eat it just as is, use it in green bean casserole, pour this mushroom soup over chicken with mushroom gravy and the list goes on! The dish is great paired with a piece of hot crusty bread and sweet butter and a green salad. It brings back memories of my childhood and mom opening the can of Cream of Mushroom Soup for me for lunch. This is no longer an option because of my soy allergy. But, this is a super easy recipe and very quick to make so you can still whip this up for your family in no time. It is easy to customize by changing out the variety of mushroom for a different taste. We use button mushrooms but you can use portabella or any of the other varieties you like.
Cream Of Mushroom Soup Recipe
Ingredients:
1/2 Cup Grass Fed Butter
2 Cups Milk
6 Cups Organic Chicken Broth
1 Cup Sliced Mushrooms
Celtic Sea Salt
to taste
to tasteOrganic Onion Powder
to taste
to tasteIn a large pan melt butter then stir in flour until thick.
Add milk and broth and whisk well until well combined.
Season and cook on medium / low and stir till mixture is slightly thickened and bubbly.
Print Our Cream of Mushroom Soup Recipe
Cream Of Mushroom Soup
- 1/2 Cup Grass Fed Butter
- 1 Cup Organic All-Purpose Flour
- 2 Cups Milk
- 6 Cups Organic Chicken Broth
- 1 Cup Sliced Mushrooms
- Celtic Sea Salt to taste
- Organic Onion Powder to taste
- Organic Garlic Powder to taste
- In a large pan melt butter then stir in flour until thick. Add milk and broth and whisk well until well combined. Season and cook on medium / low and stir till mixture is slightly thickened and bubbly.
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