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Homemade Cream of Mushroom Soup

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Homemade Cream of Mushroom Soup

Kristi
The Cook
1 Servings
7 Ingredients
3 Comments

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!

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1 Servings
7 Ingredients
3 Comments

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

  • 1 Pint Freezer Bag

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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?

  1. Saute garlic, onion and mushrooms, set aside.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Saute garlic, onion and mushrooms, set aside.
  2. Melt butter over medium heat.
  3. Whisk in flour and cook for 2 minutes.
  4. Add in milk and broth.
  5. Add sauteed garlic, onion and mushrooms.
  6. Bring to a boil, reduce heat and simmer until thickened, about 10 minutes.

Categories

winter, fall, spring, summer, nut-free, egg-free, soup/stew/chili, soy-free, fish-free, shellfish-free

Categories

winter, fall, spring, summer, nut-free, egg-free, soup/stew/chili, soy-free, fish-free, shellfish-free

3 Comments

Join the discussion

  1. I 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!

  2. 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?

    1. 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.