Homemade Cream of Mushroom soup

Gina Collier


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.


★★★★★ 1 vote

40 Min
1 Hr
Stove Top


  • 1
    24 ounce package of white mushrooms
  • 1 can(s)
    evaporated milk
  • 3 c
  • 2 c
  • dash(es)
  • dash(es)
  • 5
    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


  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.

Printable Recipe Card

About Homemade Cream of Mushroom soup

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

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