Homemade Cream of Mushroom Soup

barbara lentz

By
@blentz8

This is fast and easy and so satisfying. Way better than the canned version.


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Rating:

Comments:

Serves:

4

Prep:

5 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

4 c
beef broth
1
knorr's beef bouillon
8 oz
fresh mushrooms
1 c
heavy cream
1 Tbsp
cornstarch
salt and pepper to taste

Directions Step-By-Step

1
Place beef broth and bouillon in large Dutch oven. Chop mushrooms and add to broth. Bring to a boil and reduce to a simmer and simmer minutes.
2
Stir the cornstarch into the heavy cream. Add heavy cream to soup and bring back to a boil. Cook until warmed though and thickened. Season to taste.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American