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Homemade Cream of Mushroom Soup

<p>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!</p>
1 Servings Recipe By

Ingredients

  • 1 teaspoon mince Garlic, Cloves
  • 1/2 cups dice Onion
  • 1/2 cups dice Mushrooms
  • 1/4 cups Butter
  • 1/4 cups Flour, Whole Wheat
  • 1 cup Milk
  • 3/4 cups Chicken Broth/Stock

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 680 Calories
  • 52g Total Fat
  • 32g Sat Fat
  • 2g Trans Fat
  • 143mg Cholesterol
  • 750mg Sodium
  • 43g Total Carb
  • 5g Fiber
  • 15g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 28 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking 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?

  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.
  7. Place in freezer bag and use as directed in recipes.

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.

  1. Thaw: In fridge
  2. Thaw and use as directed in recipes

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