Cream of Mushroom Soup
Growing up my mom and most people around me made casseroles. These were especially popular for big events like weddings, funerals, holiday parties and reunions. During the 90s and early 2000s, people just used some type of canned cream soup for most casseroles and while it made easy and tasty meals for large or small crowds these soups were filled with numerous preservatives and extremely high levels of sodium. These canned cream soups I’m sure were not very nutrient dense. After tasting some homemade cream of mushroom and cream of chicken soups I have decided that the canned version is not that tasty compared to the homemade version. Also using homemade broths and veggies for these cream soups is so much more nourishing for your overall health. The homemade chicken broth is especially good for one’s gut health.
This soup can be a stand alone soup for a couple reasons, the homemade chicken broth and dried herbs, both of these ingredients add incredible depth of flavor. I originally created this recipe for my green bean casserole but have found that I also like to eat it for a small meal or with a lettuce wrap.
Thank you again for joining me at Emma’s Daily Bread. Cheers to a happy & healthy day!
Cream of Mushroom Soup
Ingredients
- 10 OZ Portobello or Shiitake mushrooms I like using a combination of both mushrooms
- 6 TBSP Butter Divided, use more if needed
- 1 Small Onion Diced
- 4 Garlic Cloves Minced
- 1/4 Cup Apple Cider Vinegar
- 4 Cups Chicken or Vegetable Broth
- 1/2 tsp Each of dried thyme, rosemary, basil & oregano
- 2 Bay Leaves
- 1/2 Cup Coconut Cream Or regular cream
- 1/4 Cup Arrowroot Flour Plus 1/2 cup water or additional broth to make a Rue
Instructions
- In a soup pot, cook the mushrooms in the butter. One wants to cook the mushrooms in small batches as Julia Child states, don't crowd your mushrooms. If using portobello mushrooms slice them before cooking them in the butter. Cook 2-3 minutes on each side on medium heat.
- Remove mushrooms from pan, add more butter and saute chopped onions till soft. Then add minced garlic to onions and cook for two more minutes on low heat.
- Next add apple cider vinegar, herbs, bay leaf, and 4 cups chicken or vegetable broth. Bring to low simmer, cover & keep simmering for at least 20 minutes.
- While the soup is simmering make the rue by mixing 1/2 cup broth or water and 1/4 cup arrowroot flour.
- Once soup has simmered for 20 minutes stir in the cream. Keep soup on low heat and add the rue BUT add very slowly while using a whisk to stir the soup and continue stirring the soup till it thickens. Add salt to taste.
- I use 1/2 of this recipe for my green bean casserole.