Homemade Cream of Mushroom Soup
Homemade cream of mushroom soup is so much healthier than store-bought condensed soup! It’s ready in less than twenty minutes using fresh mushrooms. This full flavor recipe is perfect for lunch or a light dinner!
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Yield: 10.5 oz 1x
- Category: Soup
- 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
- 1/2 tsp ground black pepper
- 1 clove garlic, minced
- 1 tsp onion powder
- 2 Tbsp flour
- 1/2 cup beef stock (how to make homemade stock)
- 1/2 cup milk
Instructions
- Melt the butter in a large pot over medium high 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 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 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 wines for half the broth!
Nutrition
- Serving Size: 1 cup
- Calories: 96
Find it online: https://dontwastethecrumbs.com/homemade-cream-mushroom-soup/
