Here's a Homemade Cream of Mushroom Soup recipe that is so easy and quick to make. It's a traditional German soup, but uses items you probably already have in your pantry.
In fact, once you try it, you'll make sure you always have canned condensed mushroom soup and canned mushrooms on your shelf.
That's right - I said canned soup. But wait, it doesn't taste like canned soup when you are finished. It's the 'mushroomiest', 'creamiest', and 'easiest' homemade cream of mushroom soup you will ever make!
How do I know that?
Well, my Mom was about the best German cook there was. She made everything from scratch (or so I thought!).
That last time I visited her, she served a mushroom soup that I just loved. I was very touched that she would go through all that work just for me (she hadn't been feeling well). And then she shared her secret and here it is: canned soup and "fried" canned mushroom pieces! WOW!
Cream of Mushroom Soup
Ingredients:
1 can condensed Cream of Mushroom Soup
1 can mushroom pieces, well drained
1 can milk
1/2 tbs. butter
Instructions:
Empty can of soup into pot. Add can of milk. Stir well. Heat over medium, stirring occasionally.
Meanwhile, fry well-drained mushroom pieces in butter until slightly browned.
Add browned mushrooms to soup. Stir. Add freshly ground pepper. Makes 2 servings. Enjoy!
Hints:
Add cream instead of milk, or part cream and part milk.
For a still mushroomier taste, use the liquid that you drained from the canned mushrooms (if it's not salty) to replace some of the milk. Then use cream instead of milk to make up the difference.
Add some chopped onion to the mushrooms when browning.
Sprinkle with parsley.
If you just happen to have fresh mushrooms, then slice them and brown them in butter instead. Add these to the soup and get an extra flavor boost!
If you want a slightly thicker soup, thicken with a a tsp. of cornstarch dissolved in a little cold water.
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