Yum! I love mushrooms so I used to add canned mushrooms to cream of mushroom soup just to get a big mushroom in each bite. Kind of like loading up a chocolate chip cookie with chocolate chips. I never thought that making mushroom soup from scratch would or could be any better than Campbells®. Oh, so naive.
4 Tablespoons of butter
8 Ounces of fresh mushrooms, sliced
1 Medium sweet onion, chopped
1/4 Cup of flour
1/4 Teaspoon of white pepper
2 Cans of chicken broth
1/8 Teaspoon of freshly ground nutmeg
1 Cup of heavy cream
1 Teaspoon of salt
Rinse the mushrooms well. I don’t care what they say…those things are cultivated but have you ever smelled what they are cultivated in?! Chop half of the sliced mushrooms.
In a large skillet melt half of the butter and saute the mushrooms until golden brown. Remove them from the pan and reserve. Add the other half of the butter, the chopped mushrooms and the onions to the skillet and sprinkle with salt. Saute until onions are soft, stirring occasionally.
Return the sliced mushrooms to the pan, sprinkle the flour over all and cook, stirring constantly for about 2 minutes. Add the chick broth in a stream, stirring while adding and simmer until it thickens a bit. Add the nutmeg and pepper and taste. Add more salt if needed.
Add the cream and let it simmer but not boil. I like to sprinkly a coarse garlic salt on top and some green (parsley, green onion…).