Homemade Cream of Mushroom Soup

I didn't realize that cream of mushroom soup was a comfort food until this past Thanksgiving.  I was making a gluten-free potato dish that called for a can of cream of mushroom soup, and of course, regular Campbell's is quite glutenous.  It was about 1pm and I realized I had not eaten yet, due to the number of dishes that I was preparing for dinner later that evening.  As soon as they were all prepped, I prepared another bowl of this yummy soup and sopped some up with one of the whole wheat rolls that didn't quite rise like it should have.

I started with this recipe , but simplified it because I don't always need it to be gluten-free or dairy-free.  All I know is that it is just plain yum!  The following will substitute for one can in a recipe.  I'd use chicken broth in place of the milk (and omit the mushrooms, of course) if I needed a can of cream of chicken soup instead.

 

Melt: 2 TBLS of butter in a small pan
Add:  1/4 cup of chopped mushrooms

Cook until the mushrooms are soft and season with onion salt, if desired.

Add:  1/4 cup of flour

Whisk it in and cook slightly so the soup doesn't have a floury taste.

Add:  1 cup of milk

Whisk it in slowly so you don't get lumps.  Cook and stir constantly until desired thickness.  Season with salt and pepper to taste.