Real cream of mushroom soup
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieForget powdered mushroom soup–the mushroom bits are practically invisible. Campbell’s tastes great but is too expensive in the Philippines. Besides, as goos as it tastes, it’s still canned soup. You can make your own cream of mushroom soup with fresh mushrooms, butter, half-and-half, top it with grated parmesan or Romano cheese.
I actually cooked this cream of mushroom soup a few months ago, the same week that I made the pili nut butterscotch brownies, smoked salmon and kesong puti salad, the egg-stuffed relyenong bangus and the green tea and rambutan dessert. I suppose I got a little inundated with my cooking that week and forgot about the humble but utterly satisfying cream of mushroom soup. 
Ingredients :
250 g. of fresh button mushrooms
1/4 c. of butter
2 tbsps. of finely chopped white onion
4 c. of half-and-half (equal amounts of milk and cream)
2-3 tbsps. of flour (depending on how thick you want your soup)
salt
white pepper
grated parmesan or Romano cheese for garnish
Cooking procedure :
Slice the mushroom caps and stems thinly.
Melt half of the butter in a medium-sized sauce pan. When hot, add the mushrooms and chopped onion. Cook, stirring, for about 2 minutes. Remove with a slotted spoon, transfer to a bowl and keep warm.
Add the remaining butter to the pan. When frothy, add the flour all at once, stirring to avoid lumps from forming. Cook for about 5 minutes over medium heat. Pour in the half-and-half in a thin stream, stirring as you pour. Add the cooked mushrooms and onions. Season with salt and white pepper. Cook just until heated through. Do NOT allow to boil; otherwise, the cream will curdle.
Divide the soup into four bowls, sprinkle with grated cheese. Garnish with a sprig of mint leaves for added color.
Note: For best results, use sweet white onions and puree in a blender or food processor.
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wow! gagawin ko ito tonight! sana umulan para mas masarap!
Hi Connie,
my first time to write here and just recently found out this pinoycook site, i found ur recipes very interesting, really looks delicious especially the baked creamy chicken and potatoes, will surely try that this weekend, too bad im an office girl and can cook only on weekends for my family. I really love to cook but not adventurous to try new dishes but when i saw ur recipes it’s like i wanna go home and try to cook anything on my mind hehehhe….
By the way we went on fishing yesterday and we have a freshly catch big big tilapia and carpa “the fisherman said it’s carpa coz i dont know the name of the fish…anyway can u suggest some recipe for this? for the tilapia i plan to cook sweet and sour, for the carpa they say its best to cook it only steamed top w/ mayo…can u teach me or can u advice some twist on this recipe or can u suggest other recipe for this???
thanks for the help, looking forward for ur reply…thanks mwah!
sassy,
thanks for sharing this recipe, ill definitely try this one. u know what it gives me more idea to cook dish with mushroom soup or maybe accompanied by mushroom soup. picture pa lang masarap na. salamat po! mabuhay po kayo! at tayong lahat!
this is a good and simple comfort food recipe, sassy, and cream of mushroom soup made from scratch is way better than those powdered or canned formulas.
Yum! Not enough people take the time to make real mushroom soup these days
I’m going to try it with some chopped thyme and parsley – the cheese is a really good idea.
wooohooo thanks!!!!!!!!!:grin:
LOL Iya, tapos na naman yata rainy days. Been hot these past 2 days.
Weng, i replied to your same comment in the other entry.
walang anuman, ria. enjoy lang.
true, ben. we just need to be reminded of the benefits of fresh ingredients often enough to realize how much we cheat ourselves by choosing canned and powedered soups.
Rose, if you use the best available butter, it makes a lot of difference too.
you’re welcome, yam.
Tried this last night. Ang sarap. I pureed half but made sure little bits of mushroom were still there. Then I added the remaining mushrooms. I used a little more cream. Nabusog na si Kulas – sa soup pa lang. Thanks for sharing this recipe.
is half-and-half commercially available in groceries here in the Philippines?
You’re welcome, Kulasa. O, di ba? 100 times better than canned or powdered cream of mushroom soup?
Ellen, just mix cream and milk using a 1:1 ratio.
Question: yung flour po ba kailang lagyan ng konting tubig para maging liquid before adding to the pan with butter?
At, c. stands for cup po diba? Sorry talagang newbie po ako sa pagluluto..
No, don’t mix the flour with water. Just mix after adding to avoid lumps.
Yes, c. stands for cup.