If you have never tasted homemade creamy mushroom soup, consider trying this recipe. You will be amazed at how much better homemade cream of mushroom soup tastes compared to the canned variety. I find that the taste is also improved by having some of the mushrooms chopped and some of the mushrooms sliced as directed in the recipe.
(Prep Time: 5 minutes. Cooking Time: 20 minutes)
16 ounces sliced fresh mushrooms
4 Tablespoons butter
1 medium onion, diced
½ cup flour
1 ½ teaspoon salt
32 ounce box chicken broth
1 cup fat free half and half
1. Reserve 1 cup of the sliced mushrooms, chop the remaining mushrooms
2. Heat 2 Tablespoons of butter in a large stockpot, sauté the sliced mushrooms until tender. Remove mushrooms to a bowl with a slotted spoon and set aside.
3. Melt the remaining butter in the stockpot and add the chopped mushrooms and onions. Sauté until tender. Turn off heat and add flour. Stir until flour is completely blended.
4. Return pan to medium heat and add remaining ingredients, stirring constantly until thickened. Add sliced mushrooms that were sautéed previously.