Homemade Cream of Mushroom Soup
Whether you don't like to buy canned soup for health reasons, have dietary restrictions, or just want to try something different, here's a basic recipe for a Homemade Cream of Mushroom Soup. You can even make it in advance and freeze to use later on!
Ingredients
- 1 teaspoon mince Garlic, Cloves
- ½ cups dice Onion
- ½ cups dice Mushrooms
- ¼ cups Butter
- ¼ cups Flour, Whole Wheat
- 1 cup Milk
- ¾ cups Chicken Broth/Stock
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Saute garlic, onion and mushrooms, set aside.
- 9154127 Upgrade to a paid membership 64702 to unlock all instructions 416
- 2529929 Upgrade to a paid membership 23192 to unlock all instructions 91036
- 6837325 Upgrade to a paid membership 68100 to unlock all instructions 49355
- 8873740 Upgrade to a paid membership 68561 to unlock all instructions 92646
- 6194736 Upgrade to a paid membership 34153 to unlock all instructions 63651
- 6418883 Upgrade to a paid membership 59962 to unlock all instructions 78082
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 697071 Upgrade to a paid membership 2688 to unlock all instructions 42911
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Saute garlic, onion and mushrooms, set aside.
- Melt butter over medium heat.
- Whisk in flour and cook for 2 minutes.
- Add in milk and broth.
- Add sauteed garlic, onion and mushrooms.
- Bring to a boil, reduce heat and simmer until thickened, about 10 minutes.
Nutrition Facts
- Servings Per Recipe
- 1 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 680
- Total Fat
- 52g
- Saturated Fat
- 32g
- Trans Fat
- 2g
- Cholesterol
- 143mg
- Sodium
- 750mg
- Total Carbohydrates
- 43g
- Fiber
- 5g
- Sugar
- 15g
- Protein
- 16g
- WW Freestyle
- 28
3 Comments
Join the discussionI made this and it was AMAZING!! I made it a second time and doubled it, and it was just as amazing. I added it to casseroles, and ate leftovers with some crackers as a lunch. YUM!
Hi. I was making your Chicken and Rice freezer meal and ran out of canned soup. I made your homemade cream of Mushroom soup as directed to use instead of using canned Cream of mushroom soup. This is delicious but it is much thinner, more liquidish, than is condensed soup out of the can. I am supposed to use this as made in the recipe or continue to simmer till it is a thick as soup in the can?
If you let it simmer longer then it will thicken. (If you let it sit awhile it will also thicken). If you are using it in a recipe I wouldn’t worry about it too much though as it’s going to thicken while it’s cooking.