Learn to make Homemade Cream of Mushroom soup, an all-time favorite! Stand alone in a cup or a bowl on a chilly afternoon. Found as a sauce or base for countless casserole recipes. Served with a sandwich or a gravy over a fried pork chop. Cream of Mushroom soup is a classic.
Classic soups are those that bring to us warmth, comfort and flavor. Surprisingly, they also bring back memories. Usually of a time we aren’t feeling well and our mothers brought us soup to ward off our chills.
Connected to the Can
I was introduced to cream of mushroom soup as a young kid. It was only available one way, in a can with a red and white label. But I had the option of regular cream of mushroom or golden cream of mushroom. I loved them both but regular was what my grandma usually had on hand.
Some kids don’t like mushrooms or even the idea of them so refuse to try the soup. That would be my son! But if you hide it in a casserole, chances are they will never know they had it and liked it.
Memories of Soup
I would be unfairly biased in my love for soup if I didn’t share where I acquired my fondness for the liquid comfort. See, when I was young, my mom and dad divorced. Living with a single parent meant she relied on grandma and grandpa now and then to help her out with us kids. In this case, mom returned to college to pursue higher education in nursing. (It paid off for her, by the way).
Meanwhile, while mom was busy studying over the summers, we stayed with my grandparents in a small, rural town. So small that the fire department rings out the fire bell everyday at noon. To this very day, it still rings. It’s heard all through town. As kids, to us, that meant grandpa would be home soon from his United States Postal Service route.
Grandpa’s Routine
Moments later, Grandpa entered through the back door. Taking off his hat immediately. A gentleman always removes his hat when he enters a home. He went directly to his seat at the table, hanging his jacket over the back of the seat. Sitting down to eat.
Before him, grandma ritually placed a plate with two sandwiches. To the side, a bowl of hot soup, usually selected by myself or my brother. And a cup of freshly percolated coffee. Everyday! He never ate any less, and rarely ate any more. Of course, us kids also got to have soup and sandwiches. Ours were just smaller portions…and no coffee. Now, I go for the larger portions and keep if off my thighs with my diet coffee!
My Incredible Discoveries
From Novice in a Class
In junior high school, I had several elective classes to choose from to fill my schedule. For one of those slots, I chose cooking. Up to this point, I had mastered oven cinnamon toast, stove top and microwave ramen, hot dogs and popcorn. I ate plenty of cold cereal and eventually learned how to make macaroni and cheese from the box. Cooking was not part of my world. In fact, neither my mom or my grandma were particularly outstanding in their culinary skills. So this class was good for me.
Naturally, one of the first things to learn in a cooking class is a roux. A roux is the starter for many sauces and soups and gravies. It starts with melting butter in a hot pan and adding flour to the butter. However, there is a trick to making this work. You must use equal parts butter to flour. Which means when you use 2 tablespoons of butter, you will also use 2 tablespoons of flour. Truth is, I didn’t really catch on in cooking class. I passed but not with flying colors.
Half Way There
My next crash course in cooking was living in the Seattle area with a friend’s family. In lieu of rent, it was my job to cook dinner for the family. They worked mostly graveyard shifts or morning shifts. “Mom” would leave a recipe out with a note including anything else to serve it with if needed. I about panicked when she left a recipe card for a quiche! My cooking class had not prepared me for a quiche! I had to cut bacon for bacon pieces — don’t ask! Just know it took a very long time to get those cut and fried in little pieces.
However, it was there I learned how to make chicken gravy using a roux and the drippings from pan of fried chicken. I learned to pour the liquid in slowly so I could whisk all the lumps away as the liquid added to the roux became the gravy.
To An Acceptable Home Cook
My experiences in Seattle were the inspiration and confidence I needed to continue dabbling in the kitchen. Thankfully, my dad had a natural flair for cooking and somehow, both my brother and I have found enjoyment in our culinary efforts. Admittedly, my brother is truly talented in this, especially with meats. I feel my successes are more frequently lucky shots. There are a only a few things I make that I brag about. Homemade cream of mushroom soup happens to be one of them.
To further support my kitchen skills and culinary learning, I watch the food network shows regularly. I try to guess what the contestants will make from their mystery ingredients. I watch the demonstrations of the chefs teaching the worst cooks in America to look like they have been cooking for years. In fact, it was on a television show where I learned a roux can be light or dark for the purpose of cooking certain Cajun favorites, such as Gumbo.
Apparently, it is important to allow the flour mixed into the butter to “cook” for approximately 3 or 4 minutes to minimize the taste of the flour. Yet, allowing a longer cook time helps the roux darken. Choose your roux, light or dark. Then slowly add your liquids.
No Messing Around With Roux
French chefs are well known for using butter, butter, and more butter in their recipes. Therefore, a butter flour roux is classically French. But if you want to get serious, and I mean real serious, about using a roux for a Cajun or Creole recipe, swap out the butter and use oil instead. It allows the roux to heat and become deeper and darker shades than the butter without burning. It requires constant supervision and whisking, stirring to bring it to its desired state. Warning! The roux can come apart in what’s known as breaking. The fat and the flour separate and you have to start all over.
The Roux and The Curveball
For my homemade cream of mushroom soup, we basically start with a roux. Only we introduce a couple ingredients after the fat is melted (or heated, is using oil) and before the flour is added. This is where we saute’ the garlic, onion and mushroom for our soup. Adding the flour after the onion has become translucent (clear).
Recipe for Homemade Cream of Mushroom Soup
Ingredients:
| 1/2 c. butter or margarine |
| 1/3 c. finely chopped onion |
| 2 c. (8-oz.) sliced fresh mushrooms |
| 2 cloves fresh garlic, finely chopped |
| 1/2 c. all-purpose flour |
| 1/4 tsp. coarsely ground black pepper |
| 2 cans (14.5 oz. each) chicken broth |
| 1-2 tablespoons powdered chicken consomme; to taste as desired |
| 1 c. heavy cream |
| 1 c. whole milk |
| 1/2 tsp. La Tapatia garlic hot sauce or Louisiana hot sauce |
| Chopped fresh parsley for garnish |
Steps to Make Homemade Cream of Mushroom Soup
- Slice mushrooms, dice onion and mince or crush garlic. Set aside.
- Using a pot, melt butter over medium heat.
- Add mushrooms, onion and garlic to the melted butter. Let cook until the onion is translucent and mushrooms are tender. This should be 3-5 minutes.
- Then add your pepper and your flour. Mix it in and cook for 3 to 4 minutes.
- Add chicken broth and chicken consomme. Let cook for another 5-10 minutes; still on medium heat.
- Add heavy cream, milk and hot sauce. DO NOT LEAVE OUT THE HOT SAUCE! It is pertinent to the yumminess of this soup. No worries, you will not taste it and it doesn’t make the soup spicy hot either.
To Serve:
Ladle this divine soup into a bowl. Top with a dollop of sour cream and a sprinkling of parsley. I also suggest adding a slice or garlic buttered and toasted french bread for a crunchy texture and to get every last drop of soup in the bottom of the bowl!
Soup and Wine Pairing
The light creaminess of this soup does well with a bolder white wine, such as a Chardonnay. Yet the meatiness of the mushroom lends this soup a favorable pairing with red wine. I recommend a Cabernet Sauvignon.
Other Soups You Might Like:
Homemade Chicken Noodle Dumpling Soup
Cooking, Food, & Wine Plus Recipes
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