fbpx Print

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! :: DontWastetheCrumbs.com

5 from 6 reviews

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!

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

  1. Melt the butter in a large pot over medium high heat.
  2. Add the mushrooms, thyme, garlic, 1 tsp salt, pepper, onion powder. Cook until the mushrooms start to soften, about 5-7 minutes.
  3. Add the flour to the pot and stir to coat. Let the flour cook for about 1 minute, stirring occasionally.
  4. Add the milk and broth and whisk well to incorporate the flour into the liquid.
  5. Bring the mixture to a boil and simmer uncovered while whisking until the soup is very thick, anywhere from 2-5 minutes.
  6. 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

Keywords: cream of mushroom soup

shares