From Scratch Cream of Mushroom Soup
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Creamy and delicious, this From Scratch Cream of Mushroom Soup is perfect for lunch, dinner, or using to create other recipes like Green Bean Casserole!
If you love creamy soup try my Broccoli Cheddar Soup, Creamy Sausage Potato & Kale Soup, or my Creamy Pumpkin Spiced Soup.
Table of Contents
Thanksgiving is almost here, and if you are planning on making the classic Green Bean Casserole then Cream of Mushroom soup is on your list. But you do not have to settle for canned soup! You can use from scratch Cream of Mushroom Soup — which will make your Green Bean Casserole that much better!
I am going to show you how to make your own Cream of Mushroom Soup. It is so easy! It’s a delicious soup that is used in many recipes, but it’s also good on its own as warm and cozy lunch or as a side dish to any meal.
This from scratch Cream of Mushroom Soup just uses a few simple ingredients, and it comes together really easily. You can make your own Cream of Mushroom Soup to use in Green Bean Casserole or other recipes!
Why You'll Love This Recipe
Homemade: Learn how to make your own Cream of Mushroom Soup so you can enjoy fresh soup with minimal ingredients.
Warm and Cozy: This comforting classic soup is perfect for cold days when you want to warm up with something comforting and nostalgic.
Use in Recipes: This from scratch Cream of Mushroom Soup can be used in other recipes like the famous Green Bean Casserole!
Ingredients
- Milk: Always use whole milk for creamy soups, I love Organic Valley Grassmilk.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream.
- Vegetable Broth: I use Kettle & Fire Organic Vegetable Broth, vegetable stock is also the same thing and will work.
- Spices: I use Frontier Co-Op Organic Thyme, Organic Oregano, Organic Sage, Organic Black Pepper, Organic Garlic Powder, and organic celery salt.
- All Purpose Flour: I use Cairnspring Mills Organic All Purpose Flour, which is my fave! Flour is used to thicken this soup to make it creamy.
- Cornstarch: I also use Frontier Co-Op Organic Cornstarch to thicken this soup as well.
Tools Needed
Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)
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Step by Step Instructions
Step 1
In a large skillet, add the butter, onions, and mushrooms. Cook over medium/high heat and sauté until the onions are translucent and the mushrooms are fully cooked, about 5 minutes. Remove from heat.
Step 2
Add vegetable stock, milk, heavy whipping cream, thyme, oregano, sage, black pepper, garlic powder, and celery salt to a 6-quart pot. Heat on medium until combined and warm, about 5 minutes
Step 3
Remove 1 cup of the liquid and add it to a small saucepan. Bring it to a simmer over medium-low heat. Slowly add the flour while whisking. Simmer while whisking constantly until you have a smooth and thick roux. Remove from heat and add back to the milk mixture. Stir to combine.
Step 4
Add the mushrooms mixture to the soup and bring to a boil. Whisk in the cornstarch until completely combined. Reduce heat and simmer, stirring frequently, until the mixture is creamy and coats the back of a spoon, about 10 to 20 minutes.
Step 5
Using an immersion blender (or high powdered blender) blend soup to combine the mushrooms and onions completely, or leave small chunks if you prefer.
Serve immediately, or store in an airtight container in the fridge for up to 5 days.
FAQ's
No, I use a roux to thicken this soup and you need flour for that. I haven't tested a gluten free version of this yet.
Store in an airtight container in the fridge for up to 5 days.
Craving More?
From Scratch Cream of Mushroom Soup
Ingredients
- 2 tablespoons salted butter
- ½ yellow onion (roughly chopped)
- 8 ounces mushrooms (sliced)
- 4 cups vegetable stock
- 2 cups milk
- 1 cup heavy whipping cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried sage
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon celery salt
- ¼ cup all purpose flour
- 1 tablespoon cornstarch
Instructions
- In a large skillet, add the butter, onions, and mushrooms. Cook over medium/high heat and sauté until the onions are translucent and the mushrooms are fully cooked, about 5 minutes. Remove from heat.
- Add vegetable stock, milk, heavy whipping cream, thyme, oregano, sage, black pepper, garlic powder, and celery salt to a 6-quart pot. Heat on medium until combined and warm, about 5 minutes
- Remove 1 cup of the liquid and add it to a small saucepan. Bring it to a simmer over medium-low heat. Slowly add the flour while whisking. Simmer while whisking constantly until you have a smooth and thick roux. Remove from heat and add back to the milk mixture. Stir to combine.
- Add the mushrooms mixture to the soup and bring to a boil. Whisk in the cornstarch until completely combined. Reduce heat and simmer, stirring frequently, until the mixture is creamy and coats the back of a spoon, about 10 to 20 minutes.
- Using an immersion blender (or high powdered blender) blend soup to combine the mushrooms and onions completely, or leave small chunks if you prefer.
- Serve immediately, or store in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
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