Directions:
Heat a large saucepan on medium heat and melt butter. Add mushrooms and garlic to the pan.
Saute mushrooms until browned slightly. Add the flour and stir for about one minute.
Slowly add liquids to the mushroom mixture, stirring constantly to avoid clumping. Stir in onion powder, salt, pepper, and mustard. Simmer until heated through and thickened.
Stir in cream, if using.
For a mushroom soup with a more creamy consistency, use an immersion blender to break up the pieces until you've achieved the desired consistency.
Serve immediately or use in your favorite recipe.
Notes
You can really use any type of mushroom in this recipe, but common button mushrooms or cremini mushrooms are a good bet and readily available, giving the soup that earthy flavor we expect. Portobello mushrooms and shiitake mushrooms would work as well.
Optionally, you can stir a quarter cup of heavy cream into the soup just before serving.
For a very nice mushroom-wine sauce, add ¼ cup white wine.
This creamy mushroom soup recipe holds up well refrigerated. I have never tried to freeze it by itself, but I have frozen casseroles using it, and they reheated fine.
I await your comments! Enjoy!
