Here’s a classic homemade Cream of Mushroom Soup 🍄🥣
Rich, creamy, and way better than canned.
Cream of Mushroom Soup
Ingredients (serves 4)
- 4 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 16 oz mushrooms, sliced (button or cremini)
- 3 tbsp all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: pinch of thyme or paprika
Instructions
- Sauté mushrooms
- Melt butter in a pot over medium heat.
- Add onions and cook 2–3 minutes until soft.
- Add mushrooms and garlic. Cook 6–8 minutes until mushrooms release moisture and begin to brown.
- Make roux
- Sprinkle flour over mushrooms and stir well.
- Cook 1–2 minutes to remove raw flour taste.
- Add liquids
- Slowly stir in broth, scraping the bottom of the pot.
- Add milk or half-and-half and stir until smooth.
- Simmer
- Bring to a gentle simmer.
- Cook 10–15 minutes until thickened.
- Season & serve
- Season with salt, pepper, and optional herbs.
- Serve warm.
Tips & Variations
- For extra creamy soup, blend half the soup and return it to the pot
- Add a splash of cream or sour cream for richness
- Works great as a substitute for canned soup in casseroles
- Add sherry or white wine (1–2 tbsp) for restaurant flavor
If you want, I can also share a condensed version for cooking, slow-cooker version, or no-dairy option.
