Cream of Mushroom Soup

If you love cream of mushroom soup, this one is sure to hit the spot. Impeccably creamy, it’s the perfect comfort food.

  • 113 g (4 oz.) butter
  • 120 mL (4 oz.) onion, chopped
  • 454 g (1 lb.) mushrooms, chopped
  • 120 mL (4 oz.) flour
  • 375 mL (12 oz.) chicken stock
  • 375 mL (12 oz.) Farmers Homogenized milk
  • Seasoning to taste
  1. Heat the butter in a heavy sauce pot over moderate heat. Add the onions and mushrooms and sweat them without letting them brown.
  2. Add the flour and stir until thickened, cook for a few minutes, but do not let it brown. Gradually beat in the stock and the Farmers Homogenized Milk until the mixture thickens.
  3. Simmer until the mushrooms are tender. Blend in a blender, and then heat the soup again without bringing it to a boil. Season to taste.