homemade cream of mushroom soup
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.
prep time
40 Min
cook time
1 Hr
method
Stove Top
yield
Ingredients
- 1 - 24 ounce package of white mushrooms
- 1 can evaporated milk
- 3 cups water
- 2 cups milk
- dash salt
- dash pepper
- 5 - chicken bouillon cubes
- 1 teaspoon onion powder
- 1/4 cup flour self rising
- 1 cup water
- 5 tablespoons cornstarch
- 1/2 stick butter/margarine
- 1 cup sour cream
How To Make homemade cream of mushroom soup
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#mushrooms
Keyword:
#Cream
Keyword:
#milk
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes