favorite
print
like
Prep 59 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 3 tbsps Corn starch
  • 2 Cups Milk
  • 1 tbsp Butter
  • 1 tbsp EVOO
  • 1 lb Mushrooms. Half chopped/ half sliced
  • 3 Stalks of Celery
  • 1 Whole onion
  • Cloves of Garlic MWL
  • Nutmeg
  • Salt and Pepper to taste
  • Carrots (optional)
  • 3 Cups Chicken Broth
Mama Jill’s Creamy Mushroom Soup Mama Jill’s Creamy Mushroom Soup

Mama Jill’s Creamy Mushroom Soup


  1. Preheat a Dutch oven/pot on medium heat with EVOO and Butter. Once it starts to sizzle, add diced onions, garlic, celery and mushrooms. Sauté.
  2. Once cooked, add ½ Cup of milk. Stir. Once it starts to bubble add 1 tsp of of corn starch. Stir. Once it thickens, add ½ Cup of milk. Stir. Add 1 tsp of corn starch. Stir. Once it bubbles, add ½ Cup of milk. Stir. Add 1 tsp of of cornstarch. Stir. By now you should have a very thick rue. Repeat 1-2 more times if you feel it isn’t thick enough.
  3. Once you have your thick rue, add in chicken broth ½ Cup at a time. Stir well. Once it boils add more. Once all chicken broth is added, add spices.
  4. Mix it up…. REAL GOOD!
  5. Let the soup sit for 15 minutes on low heat.
  6. In a separate pan, cut and fry up some mushrooms with EVOO. Add to the soup. Add diced carrots to the fry as well if desired.
  7. Add mushrooms and carrots to the soup. Let it marinate together for at least a half hour on low heat while stirring occasionally.
  8. Toast up some bread and enjoy!


Mama Jill’s Creamy Mushroom Soup Mama Jill’s Creamy Mushroom Soup

Mama Jill’s Creamy Mushroom Soup

favorite
print
like
Prep 59 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 3 tbsps Corn starch
  • 2 Cups Milk
  • 1 tbsp Butter
  • 1 tbsp EVOO
  • 1 lb Mushrooms. Half chopped/ half sliced
  • 3 Stalks of Celery
  • 1 Whole onion
  • Cloves of Garlic MWL
  • Nutmeg
  • Salt and Pepper to taste
  • Carrots (optional)
  • 3 Cups Chicken Broth
  1. Preheat a Dutch oven/pot on medium heat with EVOO and Butter. Once it starts to sizzle, add diced onions, garlic, celery and mushrooms. Sauté.
  2. Once cooked, add ½ Cup of milk. Stir. Once it starts to bubble add 1 tsp of of corn starch. Stir. Once it thickens, add ½ Cup of milk. Stir. Add 1 tsp of corn starch. Stir. Once it bubbles, add ½ Cup of milk. Stir. Add 1 tsp of of cornstarch. Stir. By now you should have a very thick rue. Repeat 1-2 more times if you feel it isn’t thick enough.
  3. Once you have your thick rue, add in chicken broth ½ Cup at a time. Stir well. Once it boils add more. Once all chicken broth is added, add spices.
  4. Mix it up…. REAL GOOD!
  5. Let the soup sit for 15 minutes on low heat.
  6. In a separate pan, cut and fry up some mushrooms with EVOO. Add to the soup. Add diced carrots to the fry as well if desired.
  7. Add mushrooms and carrots to the soup. Let it marinate together for at least a half hour on low heat while stirring occasionally.
  8. Toast up some bread and enjoy!