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–+ servings
Side view of cream of mushroom soup in a jar on a wooden board with fresh mushrooms around.
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How to Make Homemade Cream of Mushroom Soup

Making Homemade Cream of Mushroom Soup takes just 15 minutes and delivers remarkable flavor that canned varieties simply can't match! Fresh mushrooms create a rich, earthy base that's perfect for enjoying as a simple soup or using as the foundation for your favorite casseroles and comfort foods.
Author: Nikki Lee
Servings: 2.25 cups
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • ¼ cup unsalted butter
  • 8 ounces baby bella mushrooms finely diced
  • 2 tablespoons finely diced yellow onion
  • ¼ cup all-purpose flour
  • 1 cup chicken broth
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup milk

Instructions

  • In a pot add the butter, mushrooms, and onions. Over medium heat stir for 9 minutes.
  • Add the flour. Stir for 1 minute.
  • Add the broth and seasonings. Stir until thick.
  • Add the milk to the pot. Stir for 3 minutes or until thick.

Notes

  • You can use whole milk, 2% milk, or skim milk. Each type of milk will provide for a thicker to thinner consistency.
  • You can use gluten-free flour and nut milk to make this gluten and dairy-free.
  • If you use a nut milk use one that is unflavored and unsweetened.
  • You can easily double or triple the recipe. This recipe is equal to 2 cans of store-bought soup.
  • You can use frozen mushrooms if you prefer. 

Nutrition

Serving: 1cup | Calories: 333kcal | Carbohydrates: 22g | Protein: 9g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 956mg | Potassium: 682mg | Fiber: 1g | Sugar: 8g | Vitamin A: 809IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 1mg

Find it online:

www.soulfullymade.com/homemade-cream-of-mushroom-soup/