Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I want to show you
how to make a homemade cream of mushroom soup.
It never occurred to me that I haven't shared this with you over the years, especially this
time of year because so many of you use it for all your different casseroles so I thought,
you know what let me show you how to make a homemade version because it is so easy and
it is so good, it doesn't even compete with the canned stuff and I'm telling you it just
requires a few ingredients, which aside from the mushrooms you may already have on hand
and it lasts in the fridge for like a week.
So if you want to make a double batch of this a week before your holiday and pop it in the
fridge you have got homemade ream of mushroom soup, you can just open a jar.
So it's no harder than buying the canned stuff.
But you just think a little bit ahead of time and get it prepped and going.
The list of ingredients is short and sweet, lots of chopped mushrooms, I've got button
mushrooms, and cremini mushrooms, a little onion and garlic that I've chopped, not much.
Butter, flour, olive oil, salt and in here I've got chicken stock, I've got heavy cream,
I've got dried parsley, I"ve got dried onion flakes, I've got granulated garlic, okay let's
get started, that was a mouthful.
I'm also making this in like a small stockpot, because I am not really looking for the mushrooms
to caramelize and get crispy so I'm making this in a pot because I feel like it works
better and it doesn't evaporate as much because this is soup-like, you know what I mean?
So I've got a little bit of light olive oil, not hing strong, over about medium heat, and
I'm going to add my mushrooms and onions.
Like I said if you were sauteing mushrooms for a side dish you don't want to use this
kind of pot but I am not doing such a thing, so I feel like this is the best option.
And now I am just going to cook these low and slow until they really wilt down, like
I said I'm not looking for a ton of color.
Added a little pinch of salt.
I just want these to cook down and be so yummy, you're going to love it!
Do you see all that beautiful gorgeous mushroom goodness down there?
I want that in my mushroom soup, that's why I'm not cooking my mushrooms so they're crispy
and dry so, they might not look gorgeous like you want to photograph them right now but
this is the stage which you want to add everything else because if you lose that juice, you better
run - because you're really missing out on something fabulous!
To it, I'm going to add my butter.
Just stir that all in, butter makes it better.
At least in this case it does.
And now what you're going to do is you're going to add the flour, see you've got all
that juice, you're keeping all that wonderful juice, why would you want to get rid of it?
Going to add your flour and you're going to stir stir stir until you can no longer see
bits of raw flour.
It's kind of going to thicken and look kinda gray and unappetizing, but I'm telling you
it makes for the most delicious cream of mushroom soup you ever had in your life.
And you know, this makes about two - two and a half - you know two nice jars of mushroom
soup that you can have on hand for all of your casserole needs.
Add all of your delicious mixture right in, give that a stir.
Alright I'm going to bring this to a boil, let it simmer for a bit, it won't take very
long, it's going to thicken and be gorgeous and then I'm going to taste it for seasoning,
and I'm going to show you what it looks like when it's done.
This looks magnificent and it smells even better, it's been simmering for about, I would
say 25 minutes or so, it looks a little bit runny right now, but you have to keep in mind
that as this sits in the fridge, it's going to thicken, so that's why you want it at this
stage because if it gets any thicker then it's really going to thicken but chances are,
I'm going to serve my self a little bit to give it a taste, because it just smells out
of this world delicious.
The consistency is perfect, chances are that when you do go to take this out of the fridge
it will have thickened quite a bit and you might just want to add a splash of stock or
milk to it, but I'm telling you it's perfect every single time and I'm going to make my
green bean casserole with it, I"m going to make a delicious scalloped potato casserole
with it, I mean the possibilities are endless.
Stroganoff, you name it, it's that delicious!
Let me know down below if you want me to show you how to make a cream of celery soup?
Because I know that's really popular too, just let me know.
I'm just going to give this a taste.
I've already been tasting it because I had to adjust the salt, but you know, I'll just
do it for you.
Mmm!
That is the cream of mushroom soup of my dreams, and I want to eat it in a bowl as-is with
nothing else needed, go to LauraintheKitchen.com to get the written recipe, I hope you have
enjoyed spending time with me and I will see you next time.
Bye!