I don't know about you, but I can't get through the holidays without some good old cream of mushroom soup. It's important to a lot of my baking, especially my special Christmas Breakfast Casserole. I have been noticing lately that store bought cream of mushroom soup has been going up in price, and down in quality. Not to mention all the additional things put in it. I'm thinking this year I might make my own. I looked it up on Youtube.com, and Rockin Robin made it look pretty simple; with an end result that looks delicious.
This is our last Saturday at the Holiday Market, so if you'd like to make this recipe, stop by and pick up some mushrooms!
- 1 pound of your favorite mushrooms
- 1 1/2 cups of yellow onion, diced
- 1 large stalk of celery
- 1 carrot (about 1/2 cup) grated
- 2 Tbsp butter
- 3 Tbsp olive oil
- 1 1/3 cup half and half
- 1 1/2 cups chicken broth
- 1 tsp. dried thyme
- 1/2 tsp. dried basil
- 1/2 garlic powder
- 1 tsp. salt
Mossy Creek Mushrooms is not affiliated with Rockin Robin.