Homemade cream of mushroom soup is a wonderful wintertime dish to warm you to your toes. I just made this for the first time this afternoon, adjusting the recipe that I found online somewhat to suit my family's tastes. It was so yummy I just had to share it with my Gather friends!
1.5 pounds of fresh button mushrooms
8 tablespoons (1 stick) butter, divided
1 large yellow onion
1/2 cup all-purpose flour
4 cups chicken broth
1.5 teaspoons salt
0.5 teaspoon ground white pepper
0.25 teaspoon ground nutmeg
2 cups heavy cream
Clean mushrooms with a brush or a clean, soft cloth. Slice half of the mushrooms; set aside. Chop the remainder of the mushrooms; set aside.
Place half (4 tablespoons) of the butter in a large saucepan over medium heat until melted; add sliced mushrooms and saute, stirring occasionally, until golden brown. Remove sliced mushrooms from pan and set aside.
While the sliced mushrooms are browning, peel the onion and chop it finely.
Remove the amazingly neat slice of nail polish that you removed from your fingernail while chopping the onion. Marvel at it for a moment, then breathe a sigh of relief that you did not take any of your fingernail or your finger as well. Put the ginormous chef's knife that you only use when you are feeling pretentious away, and get the itty bitty little paring knife that you always use because you have itty bitty hands. Finish chopping the onion.
Add the other half (4 tablespoons) of the butter to the pan, followed by the onion and the chopped mushrooms. Cook, stirring occasionally, until the onion is soft and translucent.
Add the flour to the onions and mushrooms in the saucepan, stirring constantly. While continuing to stir, slowly add the chicken broth until smooth and no lumps remain. Add salt, white pepper, and nutmeg; adjust seasonings, if desired, to taste.
Add the heavy cream and continue to stir. Bring back up to a simmer; do not boil.
Serve in bowls with chopped parsley as garnish, if desired.
Makes 8 one-cup servings. Warning! This is not a diet-friendly recipe, although it's not too bad as far as carbs go with a smidge less than 14 grams of carbohydrates with just over a gram and a half of fiber.
NYC Nutrition Analysis (per one-cup serving): water=253.5 g; calories=406.8; protein=10.65 g; total fat=35.49 g; carbohydrate=13.85 g; dietary fiber=1.62 g; ash=4.67 g; calcium=59.92 mg; phosphorus=222.8 mg; iron=1.62 mg; sodium=1284 mg; potassium=624.6 mg; magnesium=19.49 mg; zinc=1.12 mg; copper=0.58 mg; manganese=0.45 mg; vitamin A=1316 IU; vitamin E=0.78 mg ATE; thiamin=0.12 mg; riboflavin=0.5 mg; niacin=6.51 mg; pantothenic acid=1.52 mg; vitamin B6=0.15 mg; folate=23.72 ug; vitamin B12=0.42 ug; vitamin C=3.54 mg; saturated fat=21.46 g; monounsaturated fat=10.37 g; polyunsaturated fat=1.7 g; cholesterol=114.6 mg; selenium=13.71 ug; refuse=1.39%; blocks carb:prot:fat=1.4 : 1.5 : 11.8; ECC=12.2; %cal as carb:prot:fat=13:10:77; DietPoints=10.8 (complete analysis)