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Prep
59 minutes
Total
1 hour 30 minutes
Serves
US | Metric
Ingredients
-
3 tbsps Corn starch
-
2 Cups Milk
-
1 tbsp Butter
-
1 tbsp EVOO
-
1 lb Mushrooms. Half chopped/ half sliced
-
3 Stalks of Celery
-
1 Whole onion
-
Cloves of Garlic MWL
-
Nutmeg
-
Salt and Pepper to taste
-
Carrots (optional)
-
3 Cups Chicken Broth
Mama Jill’s Creamy Mushroom Soup
- Preheat a Dutch oven/pot on medium heat with EVOO and Butter. Once it starts to sizzle, add diced onions, garlic, celery and mushrooms. Sauté.
- Once cooked, add ½ Cup of milk. Stir. Once it starts to bubble add 1 tsp of of corn starch. Stir. Once it thickens, add ½ Cup of milk. Stir. Add 1 tsp of corn starch. Stir. Once it bubbles, add ½ Cup of milk. Stir. Add 1 tsp of of cornstarch. Stir. By now you should have a very thick rue. Repeat 1-2 more times if you feel it isn’t thick enough.
- Once you have your thick rue, add in chicken broth ½ Cup at a time. Stir well. Once it boils add more. Once all chicken broth is added, add spices.
- Mix it up…. REAL GOOD!
- Let the soup sit for 15 minutes on low heat.
- In a separate pan, cut and fry up some mushrooms with EVOO. Add to the soup. Add diced carrots to the fry as well if desired.
- Add mushrooms and carrots to the soup. Let it marinate together for at least a half hour on low heat while stirring occasionally.
- Toast up some bread and enjoy!
Mama Jill’s Creamy Mushroom Soup
favorite
print
share
Prep
59 minutes
Total
1 hour 30 minutes
Serves
US | Metric
Ingredients
-
3 tbsps Corn starch
-
2 Cups Milk
-
1 tbsp Butter
-
1 tbsp EVOO
-
1 lb Mushrooms. Half chopped/ half sliced
-
3 Stalks of Celery
-
1 Whole onion
-
Cloves of Garlic MWL
-
Nutmeg
-
Salt and Pepper to taste
-
Carrots (optional)
-
3 Cups Chicken Broth
- Preheat a Dutch oven/pot on medium heat with EVOO and Butter. Once it starts to sizzle, add diced onions, garlic, celery and mushrooms. Sauté.
- Once cooked, add ½ Cup of milk. Stir. Once it starts to bubble add 1 tsp of of corn starch. Stir. Once it thickens, add ½ Cup of milk. Stir. Add 1 tsp of corn starch. Stir. Once it bubbles, add ½ Cup of milk. Stir. Add 1 tsp of of cornstarch. Stir. By now you should have a very thick rue. Repeat 1-2 more times if you feel it isn’t thick enough.
- Once you have your thick rue, add in chicken broth ½ Cup at a time. Stir well. Once it boils add more. Once all chicken broth is added, add spices.
- Mix it up…. REAL GOOD!
- Let the soup sit for 15 minutes on low heat.
- In a separate pan, cut and fry up some mushrooms with EVOO. Add to the soup. Add diced carrots to the fry as well if desired.
- Add mushrooms and carrots to the soup. Let it marinate together for at least a half hour on low heat while stirring occasionally.
- Toast up some bread and enjoy!