Homemade Cream of Mushroom Soup
Prep time: 5 minutes
Total time: 20 minutes
Serves: 6
2 tablespoons KerryGold butter
2-4 ounces of fresh organic mushrooms
2 tablespoons of fresh organic onion, chopped or 4-5 dashes of organic dried minced onion
1-2 organic garlic cloves, minced (or the already diced up organic garlic from Meijer)
1/4 cup plus 6 tablespoons organic King Arthur all-purpose flour
2 cups of homemade chicken broth or stock
1 cup heavy cream (raw preferred, if not organic at least)
1/2 tsp sea salt
1/4 tsp organic pepper
1/4 tsp organic nutmeg
1. Heat butter in a cast iron skillet.
2. Cut the mushrooms into slices.
3. Add mushrooms, onion and garlic to butter. Saute until onions are soft.
4. Stir 1/4 c + 1 Tbsp flour into the butter, mushroom, garlic and onion.
5. Slowly stir in chicken broth. Heat until slightly thickened, stirring frequently.
6. Stir in cream plus 5 Tbsp flour and your seasonings.
7. Stirring constantly, heat till soup reaches consistency you are looking for.
8. Use a submersion blender, and CAREFULLY blend soup to a smooth consistency while still in cast iron skillet.
9. Spread over browned cubed steaks and bake at 350, covered with a baking stone for 1 1/2 hours.
10. Enjoy!
Recipe: From food.com
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