|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 7g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy cream of mushroom soup is a combination of fresh sliced mushrooms, bouillon, and seasonings. It is rich, creamy, and a delight to eat on chilly nights when all you want is pure comfort food. Serve it as a starter for a winter dinner, or enjoy it as the main, along with crusty garlic bread to soak up the delicious soup.
Making cream of mushroom soup at home is not difficult, and you'll find that the flavor outshines the condensed versions in cans. Essentially, you'll flavor a soup base with fresh mushrooms, onion, and chicken bouillon. The mushrooms are simmered in the broth for 20 minutes, and then a roux is added along with milk to make it nice and thick. Add some fresh or dried herbs or toss minced garlic into the pot to customize the flavor. For extra mushroom flavor, soak dried mushrooms in boiling water and add them along with the fresh mushrooms.
Canned cream of mushroom soup is condensed because most of the liquid is removed. Popularly used as an ingredient in casseroles and other recipes, you need to add about two cups of water to make an actual soup that's enjoyable on its own. This recipe is not condensed, so you'll need to reduce the liquid if you want to transform it into a condensed substitute. Take inspiration from a basic condensed soup recipe, and use this recipe to add the mushroom flavoring.
Dairy-based soups without preservatives don't keep well and are not great options to freeze. If you want to prep this soup in advance, make it no more than two days ahead and keep it refrigerated. Heat it gently in a saucepan and add more liquid as needed.
8 ounces mushrooms, thinly sliced
2 cups boiling water
3 chicken bouillon cubes
2 tablespoons finely chopped onion
2 ounces (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
In a large saucepan, combine mushrooms, boiling water, chicken bouillon, and onion. Bring to a boil; cover and simmer for 20 minutes.
Melt butter in another saucepan; blend in flour. Gradually add milk; cook, stirring constantly until thickened.
Add sauce to mushroom mixture and season to taste with salt and pepper.
If desired, blend some or all of the soup.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- If you prefer a slightly thicker cream of mushroom soup, switch from milk to half-and-half.