Can cream of mushroom soup recipes be frozen?

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. Follow these instructions on freezing in jars without breaking them . (I like these 16 oz jars ).

Is cream of mushroom soup healthy?

This homemade recipe for cream of mushroom soup is made from scratch with only real food ingredients. Store-bought canned soups tend to be the unhealthy options, with hydrogenated oils and MSG. Keep those out of my kitchen !

Do I need to add any extra liquid to home made cream of mushroom soup?

Since this cream of mushroom soup isn’t condensed like the kind in the can, you don’t need to add any additional milk or water to the recipe. As written, it equals about 10-12 ounces, which is similar to one can of condensed soup. That said, if you’re serving it as a soup on its own, you can add a bit of milk or stock to thin it if you prefer.

What is a substitute for cream of mushroom soup?

Instead of cream of mushroom soup, you can make Homemade Cream of Celery Soup or Cream of Chicken Soup which are perfect replacements in recipes. Of course, they will have a different flavor profile but will be equally as delicious.

Easy Cream of Mushroom Soup | Ready in 15 Minutes! (+Video)

Homemade Cream of Mushroom Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

Homemade cream of mushroom soup is thick, rich, and creamy, and it’s much better than store-bought! Use in all your favorite recipes or serve up a bowl with crusty bread!

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 10.5 oz 1x
Category: Soup & Salad
Method: Stove top
Cuisine: American

Ingredients

Scale

2 Tbsp butter
1 cup diced mushrooms (I used portabella)
1 tsp dried thyme
2 tsp salt, divided
½ tsp ground black pepper
1 clove garlic, minced
1 tsp onion powder
2 Tbsp flour
½ cup beef stock (how to make homemade stock)
½ cup milk

Cook Mode Prevent your screen from going dark

Instructions

Melt the butter in a large pot over medium-high heat.
Add the mushrooms, thyme, garlic, 1 tsp salt, pepper, and 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 simmer uncovered while whisking until the soup is very thick, anywhere from 2-5 minutes.
Taste the soup (careful, it will be hot) and season with additional salt and pepper if needed.

Notes

If you don’t like the chunks of mushrooms you can use an immersion blender (I recommend this one) to smooth out the soup.
Give the rich flavor a twist by adding garlic or bay leaf, using mushrooms and onions, subbing in heavy cream for milk, or white wine for half the broth!
Since this cream of mushroom soup isn’t condensed like the kind in the can, you don’t need to add any additional milk or water to the recipe. As written, it equals about 10-12 ounces, which is similar to one can of condensed soup. That said, if you’re serving it as a soup on its own, you can add a bit of milk or stock to thin it if you prefer.

Nutrition

Serving Size: 1 cup
Calories: 96

Find it online: https://dontwastethecrumbs.com/homemade-cream-mushroom-soup/