homemade cream of mushroom soup
This is fast and easy and so satisfying. Way better than the canned version.
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 cups beef broth
- 1 - knorr's beef bouillon
- 8 ounces fresh mushrooms
- 1 cup heavy cream
- 1 tablespoon cornstarch
- - salt and pepper to taste
How To Make homemade cream of mushroom soup
-
Step 1Place 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.
-
Step 2Stir 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.
- 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!
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