Homemade cream of mushroom soup tastes so much better than the variety wrapped in aluminum and is also much healthier!
The soup can be served alone as a meal, or you can use it to add to any recipe that calls for “cream of mushroom soup” in the ingredient list.
The soup can be made from start-to-finish in about 20 minutes. Add a side salad and you’ve got a well-rounded meal in no time!
Serves: Serves 4
Cream of Mushroom Soup
5 minPrep Time
20 minCook Time
25 minTotal Time
Save RecipeIngredients
- 4 tablespoons unsalted butter
- 1 pound mushrooms, any kind, sliced into 1/4 inch-thick pieces
- 3/4 teaspoon Celtic sea salt
- Few dashes of freshly ground black pepper
- 1 tablespoon arrowroot
- 1 1/2 cups bone broth or meat stock
- 1 1/2 cups heavy cream
- 1 1/2 tablespoons tamari sauce (I prefer Ohsawa
For the Soup:
Instructions
- Melt butter in a medium saucepan over medium heat. Stir in mushrooms, salt and pepper. Cook until mushrooms have released their moisture, about 8 minutes. Add arrowroot while continuously stirring and cook for about 30 seconds. Stir in stock and cream and simmer until soup is thick and reduced, about 10 minutes. Remove from heat, stir in the soy sauce, and serve.
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https://deliciouslyorganic.net/homemade-cream-of-mushroom-soup-recipe/
Copyright 2016 Deliciously Organic
Photo Credit – Becky Winkler
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