homemade cream of mushroom soup

Name: Homemade Cream of Mushroom Soup
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil; 1 medium onion, small dice; 1-2 - carrots, peeled, small dice; 2-3 - ribs of celery, small dice; - salt and pepper, to taste; 16 ounce(s) mushrooms, fresh, small dice; - salt, to taste; 1/3 cup(s) butter; 2 teaspoon(s) thyme, dried; 2 clove(s) garlic, minced; 1/3 cup(s) flour; 1 teaspoon(s) mustard powder; 2 cup(s) chicken, mushroom or beef stock; 4 cup(s) milk, warmed in microwave; - salt and pepper, to taste; 1 cup(s) cream; 1 cup(s) monteray jack, shredded, if desired

(1 RATING)

286 Pinches 4 Photos

Wendy Rusch

Cameron, WI

Updated on Feb 20, 2011

I love this as just a soup, but when making a creamy casserole, I use this recipe to replace the cream of mushroom soup from a can. I just don't like to use canned cream soups...if I don't have to. When I eat this as just a soup, I like to double the mushrooms and use assorted ones as well. I use this in many casseroles, wild rice and tater tot are my favorite! They are posted... :o)

Rate

prep time

cook time

method Stove Top

yield 6-10 depending on how it's served

Ingredients

2 tablespoons olive oil
1 medium onion, small dice
1-2 - carrots, peeled, small dice
2-3 - ribs of celery, small dice
- salt and pepper, to taste
16 ounces mushrooms, fresh, small dice
- salt, to taste
1/3 cup butter
2 teaspoons thyme, dried
2 cloves garlic, minced
1/3 cup flour
1 teaspoon mustard powder
2 cups chicken, mushroom or beef stock
4 cups milk, warmed in microwave
- salt and pepper, to taste
1 cup cream
1 cup monteray jack, shredded, if desired

How To Make homemade cream of mushroom soup

Step 1

Heat a 4qt dutch oven over medium high heat, add oil, when hot add onion, carrot and celery, season with salt and pepper and saute, stirring occasionally for approx 3 min. Then add mushrooms and continue to saute, after 5 min., season with salt again. When onions are translucent, add butter, thyme and garlic, continuing to stir. When butter is melted and beginning to boil, add flour and mustard powder stirring well and continue to stir, flour mixture will be thick and like a paste, cook flour mixture for 1-2 minutes so the flour has time to take on other flavors...then stir in broth and warmed milk slowly, stirring constantly. Continue stirring over medium high heat until it comes to boil, season with salt and pepper again, boil 1 minute remove from heat and add cream and cheese, if desired.

Step 2

*I like to double the mushrooms when making this for just a soup and use different kinds...portabella, shitake, button, oyster etc, especially when I serve it to guests.
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