Homemade Cream of Mushroom Soup

Ingredients · for 4 (scales to your household)

• 2 tablespoons Butter $0.40
• 1 tablespoon Olive oil $0.18
• 1/4 cup Flour $0.07
• 3/4 cup Stock or broth $0.85
• 1 1/2 cups Milk $0.63
• 3 tablespoons Heavy cream $0.43
• 2 tbsp Thyme (optional) $0.44

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat the oil and butter in a soup pot over medium heat. Add in the chopped mushrooms. Cook - stirring occasionally - until mushrooms are tender and just starting to brown.
2. Sprinkle in the flour.
3. Stir to coat mushrooms in flour. Cook a few minutes until the raw flour has a chance to become a bit golden and takes on a nutty smell.
4. Add in the stock/broth while stirring to create a thick gravy. Cook while stirring for about two minutes.
5. Slowly add in 1 1/2 cups of the milk while stirring or whisking. Bring to a simmer. If soup seems too thick, add in the remaining 1/2 cup of milk.
6. Once soup is simmering, you can add in 3 - 4 tablespoons of heavy cream, if desired. This just gives the soup a super velvety texture.
7. Season liberally with black pepper. Taste and add salt, if needed.
8. Turn heat to low until ready to serve. Stir one last time before serving.
9. Serve with fresh thyme leaves for garnish, if desired.

Per serving