I LOVE mushrooms. Raw (with dip), sauteed, on a burger, in a stir fry, or in soup. So years ago, when my mom first made this recipe I was an instant fan. I LOVE mushroom soup – and love even more when I can make a dish from scratch instead of using the ever available convenience options.
It’s sooo easy and hardly takes any time at all, which I know is super important in our busy lives. So, here’s what you do:
1 lb of mushrooms
1/2 cup butter/margarine
1 small onion, sliced
1/2 cup flour
3 1/2 cups chicken broth (3 1/2 cups boiling water with about 4 tsp chicken broth powder – I always add a little more than it says on the packaging)
1 tsp salt (I don’t add…chicken broth is pure salt so this seems a bit silly to me)
1/4 tsp pepper
1 cup evaporated milk (1 can) – I didn’t have any so just used regular milk and it works perfectly as well.
Remove and trim mushroom stems and set aside. Slice caps thinly, melt butter over medium heat, and cook mushrooms and lemon juice until tender. Scoop out with a slotted spoon and set aside in bowl. Reduce heat to medium low. Cook onions and stems in remaining butter until tender. Blend in flour (sprinkle), milk, and broth. Continue stirring until thickened. Blend together and return to pan (Be careful not to fill the blender too full, hot soup hurts when it comes flying out…and yes, I learned the hard way…(go ahead, it’s okay, you can laugh). Do it in two batches to save yourself, and the soup. lol). Add mushrooms and pepper and heat through. Do not boil – don’t panic if it boils a little, just don’t let it sit there boiling for a while. You mostly need to heat it all through – and serve!
See, easy right? And sooooo yummy!
**Use Rice Flour or Gluten Free All Purpose Flour along with OXO Cup in a Mug Chicken Broth Powder (the other ones have gluten, even the other OXO brand ones, it must be CUP IN A MUG) to make this a delicious gluten free meal**