I’m not sure what it is, but I’ve been craving some serious home cooking lately.
Like, fried chicken, pot roasts and stove-top mac and cheese. (You can expect recipes for the former to come soon.)
In my quest to find a go-to pot roast recipe (that mimicked the kind grandma would make), I stumbled across several recipes calling for cream of mushroom soup and a package of dry onion soup mix.
I figured out how to make the dry onion soup mix from scratch, and it wasn’t that difficult at all, so I expected the cream of mushroom soup to be the same…
… and it was! Who knew that a few pantry staples and diced mushrooms would give you something that food manufacturers put in a can and call “food.”
I mean, check out the list of ingredient in a can of Campbell’s cream of mushroom soup (this is from their website):
Water, mushrooms, vegetable oil (corn, cottonseed, canola and/or soybean), modified food starch, wheat flour, contains less than 2% of: salt, monosodium glutamate, soy protein concentrate, dehydrated cream (cream [milk], soy lecithin), yeast extract, flavoring, dehydrated garlic.
That doesn’t exactly sound appetizing, does it?
To think that making it from scratch is literally nothing more than melting butter, adding the ingredients, adding liquid and stirring, it’s somewhat shocking to think people are still buying the cans…
Because guess what – you can freeze this too so you NEVER EVER have to buy a can of cream of mushroom soup again!
I suggest freezing because I’m still a novice at canning. I can do homemade canned diced tomatoes, but that’s about it.
However, I AM a semi-pro at freezing. It’s one of my secrets of “homemade convenience” and getting dinner on the table FAST.
Homemade Cream of Mushroom Soup
I’ve already said this, but this recipe is super easy to make. One trick I would suggest though to make the process run a bit smoother is to have all the ingredients ready to go.
That means chopping the mushrooms, measuring the milk and stock and at least having the measuring spoons and spices out on the counter, ready to go.
The reason for this is because while each step is easy, each step seems to move fast. There’s only a minute or two for melting butter, then about 5 minutes to cook the mushrooms. Then you’re cooking flour for about one minute and then adding stock.
I’m pretty fast in the kitchen, but even one minute is hard to beat. Make it easy on yourself and have everything at the ready.
Once you make homemade cream of mushroom soup, I promise you’ll never buy from the store again. It’s just too easy, and it tastes so much better! Plus, it’s so versatile:
- I used portabella mushrooms in this recipe since that’s what I had on hand, but you can use cremini too.
- I’ve also made this using chicken stock instead of beef stock when I ran out and it was STILL delicious!
- Make it dairy free by using all stock OR substituting non-dairy milk.
- Make it gluten-free by using sweet rice flour (according to this trusted source).
This recipe makes one “can” of cream of mushroom soup, but you can easily double it or triple it if you want to make a lot at one time. Measure into 16 oz jars like these and you’ll have plenty of headroom left to freeze without breaking the jar.
If homemade cream of mushroom soup isn’t your thing – maybe you want cream of chicken or cream of celery soup – look at this post. It shows how to make cream of ANYTHING soup!
- In a medium stockpot, melt the butter over medium heat.
- Add the mushrooms, thyme, garlic, 1 tsp salt, pepper, onion powder. Cook until the mushrooms start to soften, about 5-7 minutes.
- Add the flour to the pot and stir to coat. Let the flour cook for about 1 minute, stirring occasionally.
- Add the milk and broth and whisk well to incorporate the flour into the liquid.
- Bring the mixture to a boil and whisk well until the soup is very thick, anywhere from 2-5 minutes.
- Taste the soup (careful, it will be hot) and add additional salt if needed.