Homemade Cream of Mushroom Soup
  • 8tablespoons organic butter, divided
  • 3 (8 oz.) packages fresh mushrooms, chopped
  • 1/3cup sprouted white wheat flour
  • 2cups organic heavy cream
  • 8 ounces organic cream cheese, softened
  • 2 ounces homemade or organic chicken stock, reduced by half
  1. Melt 3 tablespoons butter in a Dutch oven over medium-high heat.
  2. Add mushrooms and saute 10-12 minutes or until liquid evaporates.
  3. Transfer to a large bowl.
  4. Reduce heat to medium.
  5. Melt remaining 5 tablespoons of butter in Dutch oven.
  6. Whisk in flour until smooth. whisk for 1 minute. Gradually whisk in cream and next 2 ingredients.
  7. Cook, whisking constantly, 2 minutes or until melted and smooth.
  8. Remove from heat and stir in mushrooms.
  9. Use immediately or cool completely.
Recipe Notes

Can be frozen in zip lock bags for future use. Use 1 1/4 cup portions when freezing to replace a can of mushroom soup called for in recipes.