NO MORE Campbell Instant mushroom soup for you! You are a grown adult time to make your own! With lovely fresh mushrooms you can't go wrong with this simple, easy, delicious recipe.
The lovely blend of creamy mushroom soup, the best part is that you can throw in whatever mushrooms you want, Brown, white, Shiitake, Dried, Potbelly, all up to your budget to control.
Make the mushroom soup that you would like to serve to your kids when they first try mushroom soup and this time it wont be from a tin can.
150g of Mushrooms
1 Cup of Milk
1/2 Cup of Stock
2tb of Butter
2tb of Flour
1tb of Black Pepper
Mince your mushrooms as finely or as chunky as you wish.
In a pot throw in 2tb of butter and flour and mix till a small dough forms.
Slowly drizzle in 1 cup of whole milk bit by bit, constantly stirring to make sure no clumps forms.
Add in your mushrooms and 1/2 a cup of stock of your choice.
Heat over medium low till the soup turns from white to a light shade of brown and thickens slightly.
Add salt and black pepper to your taste.
Plate and serve, and enjoy with a piece of garlic bread.