an army wife's guide to life

food and homemaking goodness

Cream of Mushroom Soup

on May 24, 2012

OK, so, Cream of Mushroom Soup. This is something I’ve always seem come from can , and usually cooked with chicken and rice. SO why no make it myself? I thought it sounded like a good idea and I turned to my go-to online recipe file allrecipes for an easy cream of mushroom soup recipe and found the one from the picture. Go, take a look at the recipe, than come back for the twists. I’ll wait, I promise.

So now that you’ve seen the super-simple recipe, I’ll tell you what I did and what was different. First, I discovered that I had no chicken stock that wasn’t frozen…oops. And I don’t have chicken bouillon cubes, so I used beef instead. And I didn’t have thyme (although I did have plenty of time). I’m terrible, I know, ignore the bad jokes.

I followed the directions (with the changes above), and added two cloves of garlic (because I have a total love affair with garlic).

There’s everything boiling away in the pot, getting nice and soft together in the improvised beef stock. I also had a brilliant idea while the mushrooms were cooking down to use my immersion blender to get everything blended together, but I don’t recommend it. It really, really didn’t work out for me. I ended up still needing to use my actual blender.

It looks pretty bad, right? It’s just about one of the ugliest things I’ve ever seen. Now, when it came to making the roux, I had about half a sick of butter in the fridge, so I decided to use 4 tbsp of butter instead of 3…and initially i stuck with the original amount of flour, too, but ended up adding another tbsp to make up the difference. This made my soup a lot more thick than it was supposed to be, and I’ll tell you how I fixed that later.

Roux is something I’m still learning, so I have no idea if that looks right (someone can let me know, ok?), but it seemed about right, so I added the milk (forgot the half-half) and the pureed mushroom mix back into the pot to cook again.

I mixed it together and realized that it was super-super thick. Like, way, way too thick. So I added more milk. And I didn’t measure, because I’m terrible at measuring. But I got it down to a thinner consistency and let it thicken up a little bit again until it looked (and tasted) good. I was also adding the salt and pepper and a little bit of garlic powder to get the taste back to what I wanted. This is where I ended up:

This made two pints of soup (more than I would use soon) and it’s not the pretties thing in the world, but it came out tasty and it’ll go nice with my chicken and rice tomorrow night.

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