Have some mushrooms hiding deep in the recesses of your fridge? Put them to good use with this tasty cream of mushroom soup served with homemade no-knead artisan bread!
How do you get a thick and creamy soup without the addition of cream? The secret is using a can of evaporated milk. It has the same level of fat as the equivalent milk would have (skim or 2%) but because some of the water has been um, well evaporated, its texture is thicker than regular milk. Another bonus of using evaporated milk is that it can withstand high heat without curdling. Think about that the next time you’re making soups, sauces or puddings.
- 1 Tbsp canola oil
- 1 onion, thinly sliced
- 3 celery stalks, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup chopped parsley
- 1/4 tsp thyme
- 2 cups (200g or 8 oz) mushrooms, thinly sliced
- 2 Tbsp flour
- 2 cups soup stock (chicken or vegetable)
- 1 can (370ml or 12.5 oz) part skim evaporated milk
- salt & pepper to taste
- Heat oil over medium high heat in a large soup pot.
- Saute onions and celery until softened.
- Add garlic, parsley, thyme and mushrooms and cook until mushrooms are tender about 5 minutes.
- If you want a few larger chunks of mushrooms, onions and celery in your final soup, remove about 1/4 to 1/2 cup of the mix from the pot and set aside.
- Sprinkle flour over the remaining veggies and allow to cook for a minute.
- Stir in soup stock. Bring to boil, then reduce heat and simmer stirring frequently until slightly thickened about 5-8 minutes.
- Remove from heat and use an immersion blender to purée the soup until smooth. Or transfer to table top blender, purée and return soup to pot.
- Add evaporated milk and heat through.
- Taste and adjust seasoning with salt and pepper.
- Stir in the reserved mushrooms and garnish with fresh parsley.
- I used white button mushrooms, but you can use cremini or any other type or combo of mushrooms you want.
- Want smaller bits of mushrooms? Go ahead and chop them to whatever size you prefer. You can even puree the whole batch if you want!
Want to learn more? Get Getty to facilitate a home cooking session like “30 Minute Soups” for you, a group of friends or a community group. Getty Stewart is an engaging and enthusiastic facilitator that makes it fun and easy to learn tasty recipes, time-saving tips, and helpful kitchen ideas. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.