Homemade Cream of Mushroom Soup
User Reviews
5
Homemade Cream of Mushroom Soup
Description
Homemade Cream of Mushroom Soup uses chopped white or cremini mushrooms cooked in melted unsalted butter until their moisture evaporates. Flour is stirred in to form a roux, cooking briefly to eliminate raw taste. Vegetable or chicken broth combined with whole milk is whisked in gradually, thickening the mixture to a velvety consistency upon simmering.
The soup’s flavor is enhanced with garlic powder, onion powder, dried parsley, salt, and black pepper, creating a seasoned, comforting mushroom flavor. Its thick, creamy texture coats the back of a spoon and can be enjoyed alone or used in recipes requiring condensed mushroom soup.
Adjust the amount of chopped mushrooms to preference for texture, and add more liquid if it gets too thick. Various mushroom varieties can be used to alter the soup’s flavor nuance.
Ingredients
- 1/4 cup butter unsalted
- 8 ounces white mushrooms or cremini mushrooms
- 1/4 cup all-purpose flour
- 2 cups vegetable broth or chicken broth
- 1 cup milk whole
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon parsley dried
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Finely chop 8 ounces white or cremini mushrooms into as small of pieces as desired for personal preference of the final texture of the soup.
- Melt 1/4 cup unsalted butter in a medium-sized saucepan over medium heat. Cook the mushrooms in the melted butter for 5 to 7 minutes, until the excess water has cooked out.
- Sprinkle in 1/4 cup all-purpose flour and stir together until all white specks of flour disappear. Let cook for 2 minutes.
- Slowly pour in 2 cups vegetable broth and 1 cup whole milk, whisking continously .
- Bring to a simmer and whisk constantly while it heats. Just as it comes to a simmer, it will thicken up. Cook until just thick enough to coat the back of a spoon.
- Season by stirring in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add additional salt and pepper to taste.
- Enjoy as a soup, use in any recipe calling for condensed cream of mushroom soup, or transfer to an airtight container for later use.
Notes
- Add more liquid if the soup thickens too much to achieve desired consistency.
- Chop mushrooms to preferred size to control final texture.
- Use any mushroom variety for varied flavor profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 189kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 755mg | 31% |
| Potassium | 314mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 457IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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