By I have always enjoyed cream of mushroom soup and as a child would have it for lunch all the time. I had to try to make this and see how it compared to the can. I can tell you this is much better than the can version. Don’t believe me? See what my kids had to say.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 45 minutes |
| Servings |
people
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- 8 oz fresh mushrooms chopped
- 2 garlic clove, minced
- 2 tbsp chopped onion
- 2 tbsp Butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cups half and half
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp nutmeg
Ingredients
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Rate this recipe!
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- In a large sause pan or soup pan melt the butter and add the chopped onion, minced garlic, and mushrooms.
- Cook until the onions and mushrooms are soft
- Add 2 tbsp of flour (not all 3 tbsp at this point)
- Add chicken broth and heat until it thickens. Make sure to stir frequently
- Stir in the additional 1 tbsp of flour and add the salt, pepper, and nutmeg
- Add the half and half an heat until it thickens
- Dish up and enjoy!
I am just a average dad (The Food Dad) learning how to cook for my amazing wife and kids.
I like easy and quick recipes kids love. I do my best trying to cook but if you have any tips or have made this before let me know by commenting below.
Everyday is a new adventure for me cooking so looking forward to filling this website up with practical and useful recipes. Enjoy!
Recipe is on my website: http://thefooddad.com/recipe/homemade…
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Thank you!
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