Homemade Cream of Mushroom Soup
Homemade Cream of Mushroom Soup.
I recently saw a fb post from a well known blogger that asked followers if they used canned goods in their cooking. She received hundreds of comments that ranged from “NEVER” with a long list of the reasons why not to, to “My husband and I both work. Coming home to a crock-pot meal (that calls for cream of…) allows me time to play with my daughter before bed.”
Jump to RecipeThere’s simply no right or wrong answer to that question. Life is about prioritizing the most important things for you and your family. Your priorities and my priorities are no doubt quite different. Everyone’s are. I’m particular about sodium. That’s my number 1 reason to avoid canned goods when possible. Yes, you will find canned goods in my recipes from time to time; sometimes out of convenience and sometimes out of need (low sodium diced tomatoes are a pantry staple for us).
I decided to share this Homemade Cream of Mushroom Soup recipe as an alternative to canned cream of… soups. While it does take a little longer than opening a can, if you’ve got 30 minutes it might be worth it. This same method can be used to make Cream of Chicken, Cream of Celery, or any other Cream of… Soup.
Fresh mushrooms, shallots and garlic are sautéed with herbs until all the liquid is rendered out. A splash of white wine (or Dijon mustard if you prefer) to deglaze the pan. Then a dusting of flour helps start to build the creamy base to this classic soup. Adding vegetable or chicken broth turns this amazing mushroom roux into a soup. A low boil extracts flavors from all the layers of ingredients. Cream stirred in makes it ‘Cream of…’ while crispy sautéed mushrooms on top are our way to one up Campbell’s.
This recipe is the roughly the equivalent to 2 cans of Cream of Mushroom Soup. Add it freely into casseroles or crock-pots that call for Cream of… For Cream of Chicken or Cream of Celery, replace mushrooms with chicken or celery and follow the recipe as listed.
Homemade Cream of Mushroom Soup
Ingredients
- 1 lb. fresh mushrooms
- 1 shallot minced
- 1 Tbl. olive oil
- 2 Tbl. butter divided
- 1-2 garlic cloves minced
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4 tsp. black pepper
- 3 Tbl. flour
- 1/2 cup white wine or 1 Tbl. Dijon mustard
- 3 cups chicken or vegetable broth
- 1 cup milk or cream
- kosher salt to taste
Instructions
- Chop mushrooms, reserving 3-4 whole to slice. In a large skillet, sauté chopped mushrooms and minced shallot in olive oil & 1 Tbl. butter. Add garlic, fresh thyme, bay leaf and pepper. Continue cooking until the mushrooms have released their juices, about 7-10 minutes. Add white wine, and sauté an additional 2-3 minutes until mostly evaporated.
- Using a fine sieve, dust mushroom mixture with flour and cook until bubbly. Slowly add in broth and bring to a boil; reduce heat and simmer for 5-7 minutes. Slowly stir in milk/cream. Add kosher salt to taste. Heat through.
- Meanwhile, in a small skillet, over medium heat, melt additional butter and sauté sliced mushrooms, turning once until crispy.
- Serve soup in bowls, topped with crispy sautéed mushroom slices.
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17 Comments
Susan
This soup is so easy and sooooo delish. I will be making this again for sure. Thank you for sharing/
Joanne
Love mushrooms and never thought I would be able to make a nice mushroom soup so always steered away from it. However, I made this and it it’s simply ‘amaze balls’. Next time will double up and freeze some.
Renae
i LOVE this soup! Do you think it would freeze well??
Laura Perez
I totally tried this recipe I loved it specially since I’m a huge mushroom eater :) thank you
libby
Thank you Laura. We love it too. Glad you stopped by.
Steph ( Steph's Kitchen)
Yummy! Thanks Libby. I’ll have to try this :-)
libby
It’s a keeper Steph. Thank you for stopping in to visit.
Kel
How long does this keep? And could you freeze it? I don’t usually have extra time after work for added steps cooking dinner, but I would really like to get away from a lot of canned goods. If I could make it on a weekend and keep it for a week or freeze it that would be great.
libby
Hi Kel, you can keep it in the fridge for 4-5 days or you can definitely freeze it. Just let it cool to room temperature before freezing in serving size containers. That’s a great idea, might have to make room for some in our freezer. Thank you for stopping by. Libby
Nick
I used this recipe for my green bean cassorole. I might’ve used extra mushrooms and garlic :D. And, instead of vegetable or chicken stock I used a homemade bone broth. Thank you!
libby
That’s what I’m talking about!! Love extra mushrooms and garlic. I know it was delicious Nick. Happy Thanksgiving and thank you for sharing. xo Libby
Pat
I love homemade “cream of” soups. This is a real keeper. Love the herbs and white wine additions. Lovely.
libby
Hi Pat. I was originally going to try and replicate ‘canned’ Cream of Mushroom soup without the added love. My husband set me straight. So glad he did, this soup was delicious. Thank you for stopping by. Libby
Nan Bixby
Thank you for this recipe. I can not wait to try this recipe…even if the weather is too hot for soup.
libby
You’re welcome Nan. Boy summer did rush in this week for us too. Save it for a rainy day :) Thank you for your comments, I really appreciate you. Libby