I recently whipped up some homemade cream of mushroom soup for just the hubby and I. The kids had eaten already in town after grocery shopping, but the parental units of the house were starving. This soup comes together in such a short amount of time and I usually keep mushrooms (and the other ingredients for this) on hand.
My husband prefers this over buttered toast, but I enjoy it just as soup with some crackers on the side. It can be used as a sauce to serve over chicken, as well. I've used this as a base for cooking cubed steak in the slow cooker, too.
I've kind of shared this recipe before within my Savory Meatballs in a Homemade Mushroom Soup Sauce post. But, I wanted to bring it to you today as simply a glorious soup that knocks the canned, store-bought variety out of the park! This soup has such a velvety, rich texture and the mushrooms impart such a deep, earthy flavor.
This only makes enough for three servings, so you may want to double the recipe if you're feeding a larger family or just want some leftovers.
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