This is a slightly stripped-down version of my main Cream of Mushroom soup. It has fewer exotic ingredients and no bourbon in this one. I’ve also cut down the amounts to reduce the yield, making this a nice simple soup for two.
Here’s what you’ll need:
- 1/14 cup beef stock
- 3 cups sliced fresh mushrooms
- 1 medium chopped onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup 2% milk
In a small saucepan, saute mushrooms and onion in butter until tender. Deglaze the pot with some of the stock, then stir in flour to create a thick rue. Once the rue is ready, add the rest of the stock to thin it out. Then gradually add milk. Bring this to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened.