Cream of Mushroom Soup
I love to experiment with recipes. I developed this recipe after years of trying many different combinations of ingredients.—Jim Cosgrove, Burlington, Ontario
Ingredients
- 2 garlic cloves, minced
- 1 cup butter, divided
- 2 medium onions, diced
- 3 celery ribs, diced
- 1 small green pepper, diced
- 2-1/2 pounds fresh mushrooms, sliced
- 6 cups chicken broth
- 1 cup all-purpose flour
- 9 cups milk
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
Reviews
Had a bunch of mushrooms sitting in the fridge begging to be used up so found this recipe and it is very good! I also had some broccoli needing cooked up so I cooked ii seperately and added it in at the end of the recipe. My one suggestion would be to saute the veggies first instead of the garlic and then add the garlic for a minute before adding in the mushrooms. I almost over did my garlic but also probably had the heat up a bit too much. I think tomorrow I will turn it into salmon broccoli corn chowder for lunch by adding canned salmon and some cooked frozen corn!
This recipe is wonderful. i've made it several times. Sometimes I use part half & half to make it a little creamier, but it isn't necessary.