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Homemade Cream of Mushroom Soup
Author: Jackie
  • I cup dried Porcini Mushrooms
  • 2 cups warm water
  • ¼ cup butter or olive oil
  • 2 shallots
  • 1 clove garlic , finely diced
  • cup flour
  • ¾ cup fat free half and half or coconut milk
  • salt and pepper
  • ¼ cup finely diced chives
  1. Reconstitute mushrooms in warm water for about 30 minutes.
  2. Melt butter in a heavy bottomed sauce pan until melted.
  3. Add chopped shallots and garlic and cook for about 3 minutes while stirring.
  4. Whisk in flour until it is thick and combined with the butter.
  5. Slowly pour in half and half while whisking to combine.
  6. Add mushrooms and ½ of the liquid from the mushrooms, let cook for about 5 minutes.
  7. If soup is still to thick, pour in more of the liquid from the mushrooms until your desired consistency (I used it all).
  8. Cook for another 5 minutes.
  9. Add salt and pepper to taste and stir in chopped chives.
  10. Serve over pork chops, chicken, or anything you can think of!