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Homemade Cream of Mushroom Soup
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Description
Thick and creamy and it doesn’t come in a can.
Ingredients
- 3 Tablespoons Olive Oil
- 12 ounces, weight Cremini Mushrooms, Diced
- 2 Tablespoons Flour
- 1 can (12 Oz. Size) Fat Free Evaporated Milk
- 1 teaspoon Salt
- ¼ teaspoons Pepper
- 2 Tablespoons Fresh Parsley
Preparation
In large pot, heat 1 tablespoon of oil.
Add mushrooms and cook until browned. Remove from the pot.
Pour in the last 2 tablespoons of oil and add flour, whisking until the mixture is cooked together, light, and no longer lumpy.
Slowly pour in the milk, whisking constantly, until mixture is smooth.
Bring to a simmer, then put on low heat and let cook, stirring occasionally until thickened.
Stir in salt, pepper, and parsley.
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