Being from the south, there are so many recipes that we start with a good old can of cream of mushroom soup. Y’all know the one I am speaking of, the red and white label. While I am not knocking that, I love me some green bean casserole, it never occurred to me to try to make it from scratch. Never, until we were eating at one of our favorite spots and they had it on the menu.
When I say that this was a decadent, creamy taste sensation, I am not exaggerating. I knew that I would have to try it for myself. We asked a few questions about the one on their menu and then I set out to recreate for myself. This is a pretty close comparison.
One of the other things that I love about this, it’s so easy! It really does not take long to make, there are not that many ingredients. Best of all, it will NOT break the bank. This is definitely a #frugalFriday favorite. Want to add a little protein, crumble a little bacon into it. Keep in mind, this will completely change the flavor. It will make it a bit smoky and a bit saltier, so I would go easy on the salt until you taste it.
Sadly, with the grocery prices today, adding bacon may very well take this one of the #frugalFriday category. We typically have this one either as an appetizer with a steak or chicken dish. Better yet, with a gooey grilled cheese.
Hope you have a chance to try this one!
Cream of Mushroom Soup
Ingredients
- 4 Tbsp Butter
- 1 Onion finely chopped
- 3 Stalks Celery
- 8 Oz Button Mushrooms Chopped
- 8 Oz Bella Mushrooms Chopped
- 1 Tbsp Flour
- 4 Cloves Garlic minced
- 4 Cups Chicken Broth
- 1 Cup Water
- 2 Cups Heavy Cream
- 8 sprigs Thyme
- 1 tsp Salt or to taste
- ½ tsp Pepper or to taste
Instructions
- Melt butter in dutch oven over medium heat.
- Add onion and celery to butter and saute until onion is translucent.
- Add garlic and continue to cook for an additional 2 minutes.
- Add mushrooms and cook for an additional 10 minutes.
- Add salt and pepper and stir.
- Add 1 tbsp flour and stir cooking for 2 minutes.
- Tie thyme together with cooking string.
- Add broth, water, and thyme to pot and stir. Bring to a boil.
- Cook for an additional 20 minutes.
- Remove thyme bundle, any leaves that are still in pot are fine.
- Using an immersion blender, puree soup.
- Add cream and stir. Reduce heat and continue to cook for an additional 10 minutes stirring frequently.
Notes
- I like to save some mushrooms for adding to the top. This step is optional.
