Homemade Cream of Mushroom Soup Recipe

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cream-of-mushroom-soup

Cream of Mushroom soup is a staple in many households! Cream soups are a great base in recipes such as casseroles. Instead of using canned mushroom soup, make your own homemade cream of mushroom soup! The flavor of homemade cream of mushroom soup beats the canned stuff any day!

Last week I found two packages of wild mushrooms that were on markdown at Kroger. I had been wanting to make homemade cream of mushroom soup for awhile now and figured this was the perfect time! I also froze about half of the mixture before adding in the cream to use at a later date. This was very easy to make and added a lot of flavor to our meals.

Recipe: Cream of Mushroom Soup

Ingredients

  • 8 oz. fresh mushrooms, variety
  • 2 tablespoons onions, chopped
  • 2 garlic clove, minced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1 cup half and half
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • dash of nutmeg
  • ½ teaspoon parsley
  • 1 teaspoon corn starch

Instructions

  1. Place mushrooms in a food processor or use a hand blender to finely chop them.
  2. Melt butter in large skillet over medium heat. Add in onions, garlic, and mushrooms. Cook until onions are soft, about 5 minutes.
  3. Blend in 2 tablespoons of flour and stir into mushroom and onion mixture.
  4. Add in the chicken broth and heat until slightly thickened while stirring frequently. I simmered mine for about 1o minutes.
  5. Mix half and half with corn starch.
  6. Add in half and half to soup. Heat to thicken while stirring frequently.

cream of mushroom soup recipe

Tips

  • This makes about 4 cups of cream of mushroom soup. That equals about 3 cans of cream of mushroom soup.
  • If you want to make this ahead and freeze some, make it up to the point of adding the chicken broth. Let it cool completely. Place in a freezer container. When you want to use it, defrost in the refrigerator and then heat. Add cream and corn starch to thicken. What I did was split the batch in half before adding half and half. I then added half a cup of half and half to the batch we needed and placed the other half in the freezer.
  • I used about a cup of this homemade cream of mushroom soup in my risotto recipe as a short cut. It was very good!

Check out the rest of my easy recipes in my recipe index!

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Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

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Comments

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