Cream of Mushroom Soup with Buttered Crackers
I am in love with this recipe. There is something special about a homemade soup from scratch instead of buying it in a can. The taste is unmatched. The buttered crackers in the end make it perfection. Once those babies sink in that hot soup and the butter melts you will be in heaven. Such a comforting soup.
I have step by step pictures of what I did. My kids LOVED it. My husband LOVED it. I am proud of this one an thankful for the recipe I found and adapted just a little bit from Dinner with Julie. She added Sherry and Thyme to hers. I didn't have either on hand and it turned out amazing. Thank you Julie for a wonderful recipe that I love.
2 T Olive Oil
1/4 cup of butter
1 small onion, finely chopped
2 garlic cloves, minced
3 cups of mushrooms sliced and diced
2 T of Flour
2 Cans of Chicken Broth
Salt and Pepper
1 to 1 1/2 cups of Heavy Whipping Cream
Mini Saltines or desired Crackers with Butter
1 Ham hock (optional)
Heat 2 T of oil and 1/4 cup of butter in a pot set at medium heat.
Add the chopped small onions and cook until soft. Next add the mushrooms and the minced garlic, add some salt and pepper to taste. Cook the mushrooms until they are soft, and they start to turn golden. Moisture will start to come off of them. Add the flour and stir to coat the mushrooms. Cook for a few minutes. Add the two cans of chicken broth and bring to a simmer. Next add the heavy whipping cream, the ham hock, salt and pepper and let simmer until the flavor from the ham is the desired taste. Top with mini saltines and butter.
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