Homemade Cream of Mushroom Soup

We make so many recipes that contain cream of mushroom soup.  It’s so easy to use and it makes the dish so creamy and filling.  However, when I actually read the label of the canned variety, there were a lot of ingredients that I questioned and I quickly became frustrated.  Homemade cream of mushroom soup is so yummy and the best part is that you can store it in the fridge in glass jars and pull some out whenever you need it.  I found a lot of great homemade cream of mushroom recipes online and have tried a few.  If this recipe isn’t for you, don’t give up, search for another one and try, try again!

This recipe makes about two small jars of cream of mushroom soup, or about two cans, maybe, although I really haven’t measured it to be sure.  But the good news is that if you want to have more soup in your recipe, you can add a bit more without having to open up a new can!

Here are some great recipes to try out with homemade cream of mushroom soup:

• Asparagus Casserole from Views From The ‘Ville
• Pork Chops With Mushroom Sauce from Outnumbered 3 to 1
• Quick and Easy Chicken and Dumplings Soup

Homemade Cream of Mushroom Soup

Start with washing and removing the stems from your mushrooms: 

Chop them up:

Next, melt 2 Tbsp of butter in a large non PFOA pan:

Then, add the mushrooms to the melted butter:

Remove the mushrooms and make your soup base:

Then add back in your mushrooms: 

Then you have homemade cream of mushroom soup!

Homemade Cream of Mushroom Soup

Yield: 1 jar

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Homemade cream of mushroom soup is SO easy to make and it stores well in the fridge for all of your recipes!

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Ingredients

• 2 chopped fresh mushrooms
• 4 Tbsp + 2 Tbsp butter
• 4 Tbsp flour
• 1 1/2 cups chicken, beef, or vegetable stock
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 3/4 cup of whole milk or cream
• 1 Tbsp corn starch (optional, if it's not as thick as you like it)

Instructions

1. Wash and remove the stems from your mushrooms.
2. Chop the mushrooms to the size you prefer.
3. Add 4 TBSP of butter to your pan (can use oil) and cook mushrooms on medium high heat until tender.
4. Add 1/2 cup stock  to the mushrooms and cook for about 15 minutes, until they were all cooked well.  
5. We like our cream of mushroom soup chunky, but if you don't, you could take this time to puree' the mixture, it's up to you.  Either way, set the mushroom mixture aside.
6. In the pan, melt two more tablespoons of butter (or oil) and whisk in 4 Tbsp of flour.  
7. Next, add in the salt, pepper, and milk and whisk until smooth.
8. Slowly add in the rest of the vegetable stock and bring to a boil and cook until thick, whisking off and on to prevent sticking.  If it's not thick enough, you can then whisk in corn starch.  
9. Then, stir in the mushrooms.
10. Let cool and store in refrigerator or immediately use in a recipe!

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 67mgSodium: 304mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 15g

The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.

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