Homemade Cream of Mushroom Soup is normally a winter soup for me, but since I didn’t share it this winter and we need it to make the Green Bean Casserole for our Midwestern Potluck, I’m sharing it now. The truth is, I don’t know why I think of it as such a distinctly Winter item; it’s certainly delicious year ’round. I love to use lots of mushroom varieties for a dynamic flavor, but any will do the trick if you don’t have access to lots of variety. There’s nothing wrong with plain old button mushrooms. In this version of my Homemade Cream of Mushroom Soup, I used oyster, shitake, portabella, and button mushrooms. If you want, you can saute some extra mushrooms and reserve them as a garnish of sorts. Some Hen of the Woods mushrooms would be very dramatic. Aside from the mushrooms, the flavor base comes from all sorts of savory ingredients. Lots of sauteed onions and chili flakes give it depth of flavor. The white wine adds acidity to balance the salt and milk. The fresh herbs and bay leaves add brightness and earthiness and the milk and flour form the creamy base. You can add some … Continue reading →