For years I bought Campbell’s cream of mushroom soup, and then one day my mom made me fresh cream of mushroom soup and the flavors were incredible. I guess you really don’t know how diluted the flavors are in canned food until you make it fresh. Ever since then I make my own cream of mushroom soup for casseroles, gravies, pretty much everything.
You are probably thinking isn’t that time consuming and to answer honestly yes a little, but to be honest it takes me 20 minutes to whip up a batch. The recipe below is for a single batch, typically what I do to save time is I make three batches and freeze what I don’t need, either in freezer safe mason jars or freezer bags.
I use a large cast iron skillet, butter and salt to get the juices out of the mushrooms. This part is the longest because you have to go low and slow, if you try and speed up the process what happens is you don’t get juices you get crisp mushrooms.
Then it is as easy as adding the shallots, herbs and spices, and slowly adding the milk and veggies stock. You want to add these slowly just so you can make sure you get a good consistency. If you are adding the milk and the last two cups didn’t thicken like you hoped it would let it cook a little longer while you stir, and if you feel it won’t get any thicker put less stock into it so you don’t have it too runny. If you were to add it all at once you leave no room for corrections.
- 8 oz . baby portabella mushrooms sliced
- 2 tablespoons salt
- 2 tablespoons butter
- 1 shallot finely chopped
- 2 tablespoons flour
- 1 teaspoon thyme
- 2 cloves garlic minced
- 1/8 teaspoon nutmeg
- ½ teaspoon fresh ground pepper
- 4 cups milk
- 2 cups veggie stock
In a cast iron skillet melt butter over medium low heat, lay out mushrooms, and sprinkle with salt. Allow to cook 2 minutes then stir. Cook mushrooms for about 10 minutes until they are half the size. You want to cook these low and slow so that the juices from the mushrooms start to come out.
Add shallots to the pan stir and allow to cook for 3 minutes.
Add thyme garlic, pepper and nutmeg. Give it a stir.
Stir in flour, allow flour to cook 2-3 minutes. Start adding milk 2 cups at a time, allow sauce to thicken before adding more. (You want the sauce to form a coating on a spoon to where when you take your finger and smear some off you can visible see where you smeared it, you don’t want the sauce to move back.)
When all milk is added, stir in the veggie stock stir until it start to bubble.
And there you have it cream of mushroom soup for casseroles, gravies or even just to eat alone.