Hot soup on a cold day can be the perfect meal. I won’t lie and say I haven’t opened and warmed a can of creamy soup and set it on the table, thinking it was too much work to make it from scratch. But recently I decided to try making homemade cream of mushroom soup. Not only was it simpler than I thought, it was delicious! So I am going to share it with you.
2 cups of sliced fresh mushrooms
3 tbsp chopped onions
1 tbsp minced garlic
2 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup evaporated milk (or light cream)
1/2 tsp of salt (I used slightly less)
1/4 tsp pepper
1/8 tsp nutmeg
** If you have time, slice up the mushrooms and chop the onions the night before. It saves time and makes the recipe even simpler.
1. Melt the butter in a large pot. Add the onions, garlic and mushrooms until the onions are soft. Add 2 tbsp of the flour and mix together.
3.Then in a small bowl, put in the evaporated milk, stir in 1 tbsp of flour, salt, pepper and nutmeg. Add this into the soup. Heat until it thickens while stirring frequently.