Condensed Cream Soup

Ingredients

3 tablespoons Kerrygold® Unsalted Butter
3 tablespoons King Arthur® All-Purpose Flour
1 clove garlic, minced
1/4 cup yellow onion, chopped
2 tablespoons green onion, chopped
1/2 cup cremini mushroom, chopped
1/2 cup stock or broth of choice (vegetable, beef or chicken)
1/2 cup heavy cream
1 teaspoon RealSalt® Season Salt
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste

Directions

Combine the heavy cream and stock or broth, and set aside.

In a skillet, melt the butter over medium heat. Once melted add in the minced onion, stir to coat in the butter and sauté until just soft, about 3 - 5 minutes. Add in the minced cremini mushrooms, stir and cook for 2 - 3 minutes.

Sprinkle the flour into the onions and mushrooms and let the flour cook for two minutes. Then, in a steady stream, whisk in the broth/milk mixture until well incorporated. Continue whisking or stirring the soup until it has thickened, about 5 minutes.

Turn down the heat to simmer and add in the chopped scallion and season salt. Add smoked salt and pepper to taste.

Add more stock, broth or cream to the soup to desired consistency and taste for seasoning.

Notes

• Choose stock or broth based on the recipe the stock will be added. Choose one that will compliment the flavors.
• You can substitute whole milk for the heavy cream.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.simplyscratch.com/2013/10/how-to-cream-of-mushroom-soup.html