Great as a base for gravy, casseroles, and sauces or on its own. This rich creamy indulgent cream of mushroom soup is everything you have been looking for.
Course Base, Dinner, Sauce, Soup
Keyword Cream of Mushroom, Soup, Vegetarian
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Leah Ashley
8ozBaby portabella mushrooms Sliced
1shallot finely chopped
½teaspoonfresh ground pepper
In a cast iron skillet melt butter over medium-low heat, layout mushrooms, and sprinkle with salt. Allow cooking 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 the flour to cook 2-3 minutes. Start adding milk 2 cups at a time, allow the 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 visibly see where you smeared it, you don’t want the sauce to move back.)
When all milk is added, stir in the veggie stock and stir until it starts to bubble.
And there you have it, cream of mushroom soup for casseroles, gravy, sauces or even just to eat alone.
When soup cools it will get thicker. So, don't panic if this happens, it is normal!
Recipe by Messy Cutting Board (www.messycuttingboard.com)
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