Cream of Mushroom Soup
This is a simple recipe that comes from my time living in Blatch, and it’s one of the earliest dishes I cooked there. I remember that I chose to make this because my family often sat together to eat the Campbells’ cream of mushroom soup when I was growing up. I remember thinking the soup tasted a little plain, but it’s an easy place to start from if you want to make cream of mushroom from scratch. It’s from the ‘American Woman’s Cookbook’, which is one of the books that was laying around the kitchen in Blatch. The key to this recipe is the flour, milk and butter that provide the thickness.
Cream of Mushroom Soup | |
Soup Stock
Wash the mushrooms and cut them into little pieces. Add the mushrooms to the water and simmer until tender. Take out the mushrooms and set aside the water. Soup Cream Base
For the soup base, start by melting the butter in a large pot. Add the flour to make a paste. Slowly add a little milk until you get a thick sauce. Once the sauce boils add a little more milk until the sauce thickens and boils again. Continue like this until you have used all the milk. Add the mushrooms and add enough water to reach desired consistency. Serve hot. |