Homemade Cream of Mushroom soup

Gina Collier

By
@teddle38

I made this recipe up as I went along because no other recipe I found called for the things I had on hand and I didn't want vegi's in it only mushrooms. It turned out wonderfully.


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Comments:

Prep:

40 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1
24 ounce package of white mushrooms
1 can(s)
evaporated milk
3 c
water
2 c
milk
dash(es)
salt
dash(es)
pepper
5
chicken bouillon cubes
1 tsp
onion powder
1/4 c
flour self rising
1 c
water
5 Tbsp
cornstarch
1/2 stick
butter/margarine
1 c
sour cream

Directions Step-By-Step

1
In a large pot put 3 cups of water add the chopped up mushrooms cook over medium heat,as they begin getting a little tender add the milks,salt,pepper,chicken boullons,onion powder,butter,and sour cream into the pot.
Let cook for about 25 minutes stirring occationly to prevent sticking.
2
In a small bowl put flour and cornstarch in a cup of water and stir it up, if it appears too thick add a little more water, but not too much because your adding it to soup that is already thin, this is to thicken it up.
Let it cook on med-low covered and stirring also so it doesn't stick or scorch. when it is thickened and mushrooms are tender it's done, now you can serve it as is or add it to another recipe.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #mushrooms, #Cream, #milk