Here’s a simple homemade Cream of Mushroom Soup recipe you can use as a base for casseroles or enjoy as a soup.
🍄 Cream of Mushroom Soup (Homemade)
Ingredients
- 2 tbsp butter
- 2 tbsp flour (all-purpose)
- 1 cup mushrooms (sliced)
- 2 cups milk (or 1 cup milk + 1 cup broth for lighter version)
- 1 cup chicken or vegetable broth
- 1 small onion (optional, finely chopped)
- 2 cloves garlic (optional)
- Salt & black pepper to taste
- Optional: 1/4 tsp thyme or parsley
🍳 Instructions
1. Cook mushrooms
- Melt butter in a pot over medium heat.
- Add mushrooms (and onion if using).
- Cook 5–7 minutes until soft and browned.
2. Add flour
- Stir in flour and cook for 1 minute (this helps thicken the soup).
3. Add liquids
- Slowly whisk in milk and broth to avoid lumps.
- Stir continuously.
4. Simmer
- Bring to a gentle simmer (don’t boil hard).
- Cook 8–10 minutes until thickened.
5. Season
- Add salt, pepper, garlic, and herbs.
- Taste and adjust.
🍲 Tips
- Blend it if you want a smooth “canned-style” texture.
- Add a splash of cream for richer flavor.
- Works perfectly as a substitute for store-bought condensed soup in recipes.
If you want, I can also show you a quick 5-minute shortcut version or a low-calorie version for dieting.
