Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Homemade Cream of Mushroom Soup
No need for a can - this is easy to make and have on hand for all your favorite recipes. Makes 6 cups.
Course
Soup
Cuisine
American
Keyword
cream of mushroom soup, cream of mushroom soup recipe, homemade cream of mushroom soup, kitchen tips
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
servings
Calories
106
kcal
Author
Cultured Palate
Ingredients
6
tablespoon
butter
1
large onion
chopped
2
cloves
garlic
minced
¾
lb.
about 4 ½ c. fresh mushrooms, chopped - may use canned mushrooms
6
oz
canned mushroom slices
⅓
cups
unbleached white flour
2
cups
beef broth or chicken broth
1 ½
cups
milk
1 ½
teaspoon
salt
Instructions
Saute onion and garlic in butter.
Add fresh mushrooms and saute about 10 minutes - stir frequently. Canned mushrooms may be substituted.
Drain canned mushrooms and add to the above sautéed mushrooms and continue sautéing for about 3 mins or until heated thoroughly.
Using a wire whisk, blend the flour into the milk until smooth.
Add milk and beef or chicken broth to sauteed vegetables.
Heat stirring constantly until thickened.
At this point, you may puree all or part of the soup in a blender or use an immersion blender.
Notes
Blended soup is more flavorful and works better as a substitute for store bought canned cream of mushroom soup.
Unblended soup is more attractive when serving a bowl of soup.
You can substitute canned mushrooms for fresh.
Nutrition
Calories:
106
kcal
|
Carbohydrates:
8
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
17
mg
|
Sodium:
564
mg
|
Potassium:
191
mg
|
Sugar:
2
g
|
Vitamin A:
210
IU
|
Vitamin C:
1.4
mg
|
Calcium:
46
mg
|
Iron:
0.4
mg