Tuesday, March 31, 2015

Homemade Cream of Mushroom Soup

I use this recipe when I make cubed steak.  It is delicious!!!!!

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