Friday, October 9, 2015

Creamy Mushroom Soup

Creamy Mushroom Soup
Missy Tippens


Do y'all remember me telling you with the empty nest, we can cook mushrooms again in my house? Well, my roommate Lindi Peterson at the Moonlight & Magnolias conference last weekend mentioned making delicious cream of mushroom soup. And I knew I had to make it as soon as I got home!

But I didn't have her recipe. I had a vague recollection of the ingredients. So here goes Missy winging it...



Melt a half a stick of butter. Drizzle in a little olive oil as well.


Add in a small chopped onion (I used Vidalia) and cook until translucent.


Chop some mushrooms to desired size. I like mine chunky but Lindi likes her chopped finely. I remember her saying to use about 5 cups, but I only had one package of Portabella slices. So I made do with about 2 cups. I decided to just adjust the amount of liquid to fit.


Cook until mushrooms are softened.


Sprinkle in 2 packets of beef bouillon. My roommate used about a tablespoon (I think) of beef base, but I didn't have any.

Get the other ingredients ready.


Sprinkle about 4 tablespoons of flour over the mixture. Cook, stirring, for a couple of minutes.


Then pour in the chicken (or beef) broth and stir until smooth and simmering. I used the whole box, but it was a little too much and never thickened like I wanted (I had only used 3 TBS flour). Once it's thickened to the consistency you like, stir in about ½ to 1 cup of cream or half-and-half and let it heat.



Enjoy!! And I even enjoyed telling my daughter she'd missed having mushroom soup! Somehow, she wasn't too disappointed. :)

www.missytippens.com

Oh! And don't forget our new Christmas book is coming out SATURDAY! If you already pre-ordered it, BLESS YOU! If you didn't, you can check it out here: A Heart Full of Hope. You'll find five sweet, inspirational romance novellas…and maybe an angel or two!

Stories from Debby Giusti, Ruthy Logan Herne, Tina Radcliffe, Sandra Leesmith, and me.










19 comments:

  1. Already pre ordered and the soup looks fabulous!

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    1. Thanks, Virginia!! I hope you enjoy it. I'm a nervous wreck like usual before a new release. :)

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  2. Missy, I can't believe I've never made my own cream of mushroom soup. I must remedy this!!!! This looks wonderful! And I love being part of that collection! Another handsome, sweet, hot Karralis cousin hero in mine, you gotta love a Greek American hero! :)

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    1. Ruthy, I can't wait to read about your hunk!

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  3. What a delicious recipe, I've never thought to make mushroom soup from scratch, but I have a package of mushrooms in the frig I need to use today, so this will be perfect! Can't wait to jump in to your newest collection Missy!

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    1. Tracy, the timing is perfect! I hope you like the soup. And the stories! :)

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    2. OOPS! I spelled your name wrong! I'm sorry, Tracey.

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    3. All right I made it, and Oh.My.Goodness, it's delicious! On a scale of 1 to 10 how wrong would it be to eat it all by myself?
      I took your advice and only used the 16 oz. broth and 4 oz of half and half, didn't even have any beef broth but it turned out great. I think it would be great poured over hamburger steak or as a soup base. This one's a keeper, thanks!

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    4. LOL, Tracey! I went back for more myself and ate a huge bowl leftover. :) :) I tried not to think of the butter and cream. hahaha

      I'm glad you made it!

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  4. Oh and btw, you're a better mom than me if you don't cook things your kids don't like while there home, I have one daughter who was a pretty picky eater growing up, actually still is, but if 4 out of 5 like mushrooms, I make em! But, I never made any of my children eat anything they didn't like, it makes me sad when I see parents do this, food should never be a battleground.

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    1. Tracey, all three of my kids hated mushrooms. I tried adding them occasionally to see if they'd learn to like them, but they picked them out. So as they hit their teens, I just quit adding them to spaghetti sauce and other dishes. Now I'm going a little crazy with the mushrooms. LOL

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    2. I didn't add them directly to anything either, but I would saute them in butter and have them available as a side dish that could easily be added to the spaghetti or soup. Compromise with different tastes is usually the answer.

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    3. Tracey, I did do that a couple of times in recent years. It was nice to get to have them on occasion. :)

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  5. I'm joining the line up of people who have never made homemade mushroom soup and I stopped getting the canned stuff because it's too salty but I love mushroom soup. I'm going to try this -- subbing veggie broth, of course. LOL I do have a lovely leek and mushroom soup which I've been hankering to make since I've spied leeks at the farmer's market. Similar recipe, really, but you add in leeks as well.

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    1. Kav, the leeks would be great in this!! You should make that.

      You know, I had a box of vegetable broth and almost used that. :)

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  6. I love homemade mushroom soup, and this recipe looks better than the one I've tried before! But alas, I'm the only one in the house who like 'shrooms.

    So this will be one of my lunch dishes....

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    1. Jan, you could easily make it in a small batch. It's so easy to do you could almost do a single serving if you wanted it. Of course, leftovers are nice too! This made about 3 servings I think. We had it for dinner. And then I had it for lunch.

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  7. Hmmmm, I do love mushrooms, but creamy soups and I do not get along.
    My biggest problem with this is mental - getting past the memory of my mother's cream of mushroom casseroles.

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    1. Oh, Mary, I love casseroles with cream of mushroom soup!! :) In fact, I bought the ingredients to make a green bean casserole soon. With the fried onions on top. I love it!

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