Homemade Cream of Mushroom soup
- 24 ounce package of white mushrooms
- 1 can(s)
- evaporated milk
- 3 c
- 2 c
- chicken bouillon cubes
- 1 tsp
- onion powder
- 1/4 c
- flour self rising
- 1 c
- 5 Tbsp
- 1/2 stick
- 1 c
- sour cream
How to Make Homemade Cream of Mushroom soup
- 1In 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.
- 2In 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.