Cream of Mushroom Soup

A comforting classic. This velvety cream of mushroom soup recipe made with Central Dairies fresh milk taste like a dream.

  • 113 g (4 oz.) butter
  • 118 mL (4 oz.) onion, chopped
  • 454 g (1 lb.) mushrooms, chopped
  • 118 mL (4 oz.) flour
  • 355 mL (12 oz.) chicken stock
  • 355 mL (12 oz.) Central Dairies Homogenized Milk
  • Seasoning to taste
  1. Heat the butter in a heavy sauce pot over moderate heat. Add the onions and mushrooms; sweat the vegetables 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 chicken stock and the Central Dairies Homogenized Milk until the mixture thickens.
  3. Simmer until the mushrooms are tender. Mix in a blender and heat the soup again, but do not bring to a boil. Season to taste.