Cream of Mushroom Soup

Raise your hand if you are a Real Food newby..... Ok, and now if you have been doing this awhile...excellent. Now be truthful, don't you just miss cream of mushroom soup, from a can? If you don't I sure do - enough for all of us. It was a staple in my kitchen - I made chicken casseroles and tuna casserole and green bean casserole, I added it to my meatloaf and cooked a chicken in wine sauce that used it - oh, the possibilities were endless. I even ate it as a - your not going to believe this - as a soup.
Well, I thought I those days were over until I ran across several recipes for Cream O Soups and decided to make one of my own. Personally, I think any type of mushrooms would work - button, portobello, cremini or any combination. Today I used a mixture.
It can be made ahead and stored in the fridge for a week or frozen for about 3-4 months. Just thaw in the fridge. Perfect for holiday cooking. Make up some ahead and it will be as easy as popping a can on cooking day.

Cream of Mushroom Soup

• 1 lb  mushrooms diced
• 1 TBS fresh lemon juice (I just sqeezed 1/2 lemon in the soup)
• 1 small onion, diced -shallots would be good substitution
• 2 TBS butter
• 1  tsp sea salt
• ½  tsp ground pepper
• 1/3 cup whole wheat flour
• 1 TBS parsley
• ¼ tsp thyme
• 1 1/2 cups broth - mushroom or chicken or vegetable broth
• 2 cups whole milk or heavy cream
• ¼ cup dry white wine

1. Add butter to a medium sized soup pot and heat over medium high heat.
2. Add mushrooms and onions and saute until tender and the liquid released from the mushrooms is gone.
3. Remove the pan from the heat and add the wine to deglaze the pan.  Return the pan to the heat and let the wine simmer until almost gone, about 1-2 minutes.
4. Add parsley, thyme, salt and pepper. Stir in flour until all the vegetables are coated. Cook a minute or two to get rid of the raw flour taste.
5. Stir in the broth and milk and simmer about 5-7 minutes on low, do not boil, keep the heat low and barely simmering until thickened.

To make this gluten free - omit the flour and dissolve 2tsp of cornstarch in 2TBS of water and add after the broth and milk begin to simmer. Cook for an additional 10 minutes or until thickened.

I am linking this to the Hearth and Soul Hop


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and
Monday Mania @ The Healthy Home Economist
Tuesday Night Supper Club hosted by Christy at Fudge Ripple
What's Cooking? Recipe Blog Hop @ My Simple Walk