Do you hate mushrooms for their texture but weirdly kind of like the flavor? Then this is the soup for you. A cream of mushroom, onion, and garlic soup has a deeper flavor profile, but for this one, I adjusted it to my mushroom texture hating ways and blended them all in together for a cream of soup that stands on its own and is an excellent base for the classic green bean casserole.
Canned cream of soup
Canned cream of soups in general gross me out and I fervently avoiding the kind of cooking that relied on these soups (aka anything from the 70s). It's not the cream of soup itself, its the gloppy mess that comes from the can that is incredibly unappealing. Homemade cream of soups are nothing new — I mean, where else did they come from before they were made more conveniently packaged in cans?
So making my own cream of soup is something that's been a long time coming, and when I saw this soup in Charleston Receipts Repeats, I knew I had to adapt it for the traditional Thanksgiving green bean casserole, but for the mushroom texture haters among us. And for me. This recipe is pretty much 100% for me, but I hope ya'll enjoy it too.
Cream of Mushroom, Onion, and Garlic Soup
Equipment
- Immersion blender
- Medium stock pot
Ingredients
- 1 yellow onion diced
- 1 - 1.5 pounds white mushrooms sliced in half
- 3 cloves garlic minced
- ¾ cup all purpose flour
- 8 tablespoons unsalted butter
- 2 tablespoons dry white wine
- 2 cups vegetable, chicken, or turkey stock
- 2 cups whole milk
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 chicken or vegetable bouillon cube
- 2 cups heavy cream
- salt and pepper to taste
Instructions
- Heat 2 tablespoons of butter over medium heat.
- Saute the onions for 2 minutes.
- Add garlic and saute an additional minute.
- Add the mushrooms and saute for 3 minutes.
- Make a well in the middle of the vegetables and melt the last 6 tablespoons of butter. Once liquid, add the flour, ¼ cup at a time, mixing well between additions. Cook for 4-5 minutes.
- Add in the white wine, milk, stock, bouillon cube, bay leaf, thyme.
- Mix together well and let simmer for 15 minutes, stirring occasionally to keep the bottom from burning.
- Remove from heat and add in the heavy cream.
- Use an immersion blender to blend until all chunks are gone.
- Salt and pepper to taste and serve, or set aside to use for another recipe.
Of course, the whole reason I made this soup was as the base for green bean casserole, a Thanksgiving dish I only came to appreciate in the past few years. The only problem with them was the mushroom chunks tucked in between the beans, that came from the canned mushroom soup.
Quarter this recipe for casserole
Please note: if you're making this ONLY for one green bean casserole, you'll want to only make a quarter of what is called for above. Soup in general is a fairly forgiving medium, and most of the amounts listed above are easy to divide, so if you are going to do this, know that you don't have to weigh your mushrooms to a quarter pound unless it makes you feel more confident in the kitchen to do so.
To keep myself from using incorrect amounts, whenever I am halving or quartering a recipe, I re-write down the new amounts on a piece of paper so I don't accidentally use the full amount from the recipe on the screen.
But this recipe is really good and I think it's worth enjoying on its own. Patrick LOVES it, so I made the full recipe so he could enjoy some, and so I could save some for recreating the green bean casserole again for our own little Thanksgiving!
Looking for more Thanksgiving recipes?
