Homemade Cream of Mushroom Soup
Ingredients
10 ounces Fresh Mushrooms - washed and sliced
3 Tablespoons Onions, chopped (I used Yellow Onion)
2 Cloves of Garlic, minced
3 Tablespoons Butter
2 Cups Chicken Broth
1/4 Cup White Wine
1 Tablespoon of Lemon Juice
1 Cup of Heavy Cream (or 1 Cup of Light Cream or Half & Half)
3 Tablespoons All Purpose Flour (separated)
1/4 teaspoon Nutmeg
Salt to taste
Fresh Cracked Pepper to taste
Directions
In a large skillet, melt butter. Add mushroom, onions and garlic. Saute on medium to medium-high heat until onions are soft/translucent. Next add white wine and lemon juice to deglaze pan, using a spatula. Stir well for 2 minutes. Next add nutmeg and 2 Tablespoons of flour, coating the mushrooms and onions. Stir the mushrooms, onions and flour well, cooking them long enough to eliminate the raw flour flavor, about 2-3 minutes. Next, slowly add chicken broth, stirring with a whisk as you add. Once it begins to boil, reduce heat to a simmer. Continue to stir until soup begins to slightly thicken. Next, add 1 Tablespoon of flour to the heavy cream, whisk well. Slowly add cream to soup, stirring as you go. Simmer for approximately 5 minutes, stirring frequently, until soup thickens. Serve hot. Add salt and pepper to taste. Enjoy with your favorite bread, rolls or crackers.