Real Recipes From Real Home Cooks ®

cream of mushroom soup

a recipe by
Tish Young
Newmarket, ON

I had an abundance of frozen mushrooms and a can of condensed milk. Cream of Mushroom came to be with a little of this and a little of that. Then I got the "share recipe!" request, haha.

serves 4
prep time 10 Min
cook time 55 Min
method Stove Top

Ingredients For cream of mushroom soup

  • 1/4 tsp
  • 1/4 tsp
    rosemary, dried
  • 1/4 tsp
    basil, dried
  • a pinch
    celery seed
  • 1 sm
  • 1 Tbsp
    olive oil, divided
  • 1 clove
  • 1 tsp
  • 1 Tbsp
  • 2 c
    chopped mushrooms, divided
  • 1/2 c
    condensed milk
  • salt and pepper to taste
  • 1/4 c
    heavy cream
  • water, to one's liking

How To Make cream of mushroom soup

  • 1
    Sauté the onion and herbs in one half of the olive oil until onions are soft and slightly caramelized. Add in the garlic.
  • 2
    Take one half of the mushrooms and sauté them in the other half of the olive oil until fragrant.
  • 3
    Melt the butter into the mushroom mix and add the flour creating a smooth mix.
  • 4
    Add the condensed milk to the mix and stir. Add the rest of the mushrooms. Allow this to gently simmer for 20 minutes.
  • 5
    Add the heavy cream and simmer again gently for 30 minutes. Add the salt and pepper to your liking. Add in water to your liking if too creamy.