Homemade Cream of Mushroom Soup

barbara lentz


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


☆☆☆☆☆ 0 votes

5 Min
15 Min
Stove Top


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

How to Make Homemade Cream of Mushroom Soup


  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.

Printable Recipe Card

About Homemade Cream of Mushroom Soup

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

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