Cream of Mushroom Soup

You will never buy canned soup again.
It’s hard to beat the rich earthy flavors of a classic homemade cream of mushroom recipe, especially since it can be made in just minutes. After trying our recipe, you’ll never buy mushroom soup again!
This is so easy to make, you will be amazed! You can easily throw together a few ingredients in the kitchen and have a creamy, warm bowl of soup within minutes.

Quick Mushroom Cream Soup Tips

How can you thicken cream mushroom soup?

This cream of mushroom soup recipe uses flour to thicken it, but there are many other options. How to thicken soups or sauces . You can use cornstarch, arrowroot or other gluten-free alternatives. These ingredients will also help to keep your sauce clear. For every cup of liquid, you’ll need approximately 1 tablespoon. Pour the slurry into the pot after mixing equal parts cornstarch and water. Continue to whisk continuously on high heat, until the cornstarch has been well incorporated and the sauce begins to thicken.

Can you eat mushroom cream soup on its own?

This cream of mushroom soup can be eaten by itself with a crusty bread roll or used as a base to make other dishes. Cream of mushroom soup is the base for many delicious dishes .

Can homemade cream mushroom soup be frozen?

It’s not recommended to freeze most dairy-based dishes, such as this cream of mushroom soup, because they may taste and look grainy when reheated.

Ingredients

• 5 cups sliced fresh mushrooms
• 1 1/2 cups chicken broth
• 1/2 cup chopped onion
• 1/8 teaspoon dried thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup half-and-half
• 1 tablespoon sherry

Directions

1. All ingredients should be gathered.
2. In a heavy-bottomed large saucepan, simmer mushrooms, broth, and onion for 10 to 15 minutes, or until the vegetables are tender.
3. Transfer the hot mixture to a food processor or blender. Cover the lid with a potholder and pulse until it is creamy but with some vegetable chunks.
4. Melt butter in a saucepan. Mix in the flour. Add salt and pepper. Whisk in the half-and-half mixture and mushroom mixture slowly.
5. Bring the soup to a rolling boil, and continue cooking, stirring continuously, until it thickens.
6. Stir in the sherry. Season with salt and pepper to taste.

Cream of Mushroom Soup

You will never buy canned soup again. It's hard to beat the rich earthy flavors of a classic homemade cream of mushroom recipe, especially since it can be made in just minutes. After trying our recipe, you'll never buy mushroom soup again! This is so easy to make, you will be amazed! You can easily throw together a few ingredients in the kitchen and have a creamy, warm bowl of soup within minutes.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Soup

Servings 6

Calories 165 kcal

Equipment

• Blender or Food Processor
• Pan

Ingredients

  

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1/2 cup onion (chopped)
• 1/8 tsp dried thyme
• 1/4 tsp ground black pepper
• 5 cups fresh mushrooms (sliced)
• 1 tbsp sherry
• 1 cup cream
• 1 1/2 cups chicken broth
• 1/4 tsp salt

Instructions

 

• All ingredients should be gathered.
• In a heavy-bottomed large saucepan, simmer mushrooms, broth and onion for 10 to 15 minutes, or until the vegetables are tender.
• Transfer the hot mixture into a food processor or blender. Cover the lid with a potholder and pulse until it is creamy, but with some vegetable chunks.
• Melt butter in a saucepan. Mix in the flour. Add salt and pepper. Whisk in the half-and-half mixture and mushroom mixture slowly.
• Bring the soup to a rolling boil, and continue cooking, stirring continuously, until it thickens.
• Stir in the sherry. Season with salt and pepper to taste.