Homemade Cream of Mushroom Soup Recipe
This easy homemade cream of mushroom soup recipe uses just a handful of pantry staples, whips up in under five minutes, and tastes great in chicken, pork, beef, and potato dishes without any of the junk found in store-bought versions.
Equipment
- Measuring Utensils
- Large Pan
- Cutting Board
- Sharp Knife
- Whisk
Ingredients
- 1/4 cup mushrooms sliced or diced
- 3 Tablespoons butter or non-dairy sub like coconut oil
- 3 Tablespoons flour
- 1/2 cup chicken broth or beef
- 1/2 cup heavy cream or half and half or milk
- salt and pepper to taste
Instructions
- Melt butter (or other fat) in a large pot over medium heat.
- Add sliced or diced mushrooms and saute until they release their juices and are golden brown.
- Whisk in the flour to make a thick paste, stirring constantly so the butter doesn’t brown or burn.
- Add the broth and milk or cream to the butter and mushroom mixture and simmer (but do not bring to a boil) over medium-low heat for just a couple of minutes. If it is too thick, add more milk. Remember, it will get thicker as it cools.
- Now reduce heat and season with salt and pepper to taste.
- Remove from heat and let it cool slightly before serving.
Notes
- For gluten-free options, use cornstarch or xanthan gum instead of flour.
- For dairy-free options, use all chicken broth or substitute full-fat canned coconut milk (unsweetened).
Nutrition
Calories: 469kcalCarbohydrates: 24gProtein: 8gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 107mgSodium: 754mgPotassium: 315mgFiber: 1gSugar: 7gVitamin A: 1250IUVitamin C: 1mgCalcium: 169mgIron: 1mg
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