Homemade Cream of Mushroom Soup
Creamy, savory homemade cream of mushroom soup with oyster, portabella, shitake, and button mushrooms simmered with herbs and onions.
Ingredients
- 1 cup diced yellow onion
- 1 pound total mushrooms but use as many varieties as you can find; diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon red pepper flakes I often add more because I like it spicy
- 1 cup white wine
- 3 tablespoons flour
- 2 cups milk
- 3 bay leaves
- 2 + tablespoons chopped parsley
- 1 ½ teaspoons salt
Instructions
- Saute the onions in the butter and olive oil until translucent.
- Add the mushrooms, red pepper flakes and bay leaves and cook until the mushrooms are soft and the pan is dry.
- Add the salt and stir for a minute or two.
- Add the white wine. Cook until the liquid has evaporated.
- Add the flour. Cook until it’s well incorporated.
- Add the milk. Allow the soup to thicken.
- Add the fresh parsley.
- For the purposes of making Green Bean Casserole, leave thick. But add more milk to achieve desired texture if you’re eating it as soup.
