Homemade cream of mushroom soup. Simple and delicious.

[Arkansas Granny]

https://www.food.com/recipe/homemade-cream-of-mushroom-soup-264191

I had a package of baby bella mushrooms in the fridge that were about to go south on me so I decided this would be a good time to try making my own cream of mushroom soup. The only change I made was to add a little more flour than the recipe called for and a little dried thyme. It turned out really good. I am freezing some of it to see how it works when thawed. It tastes good by itself, but would be great to use as a base for gravy or to use in casseroles.

[Emile]

1. Sounds really good!

[irisblue]

2. I like my homemade cream of mushroom soup in Lent Tuna casseroles

And the tiny bit of nutmeg makes the soup pop.

[lillypaddle]

3. oh, that does sound good

let us know how freezing it works out for a gravy.

Also, I use a number of the different kinds of "Better than Bouillon," and I've noticed that they have a mushroom base. Has anyone tried it? Wonder how this would work instead of chicken base.

[rsdsharp]

4. That sounds delicious. I haven't made mushroom soup in at least 25 years.

One Thanksgiving I decided to make Emeril’s green bean casserole. I made the cream of mushroom soup, frenched a pound and a half of green beans, and made the fried onions for the top. It took 2 1/2 hours, and while it tasted great, it wasn’t so much better than than the Campbell soup recipe to justify that much extra work.

I haven’t made it, or mushroom soup, since.

[Retrograde]

5. Consider dried mushrooms!

I bought a pound of dried mushrooms about a year ago. They seem expensive at first, but they last forever, and there's no waste. An hour or so before using, put them in a bowl and pour hot water over them. They're great for sauces and soups!