Homemade Cream of Mushroom Soup

Wendy Ruscjh


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)

★★★★★ 1 vote
6-10 depending on how it's served
Stove Top


2 Tbsp
olive oil
1 medium
onion, small dice
carrots, peeled and small dice
ribs of celery, small dice
salt and pepper, to taste
16 oz
mushrooms, fresh and small dice -when using for casseroles or
salt, to taste
1/4 c
1 tsp
thyme, dried
1 tsp
mustard powder
1-2 clove
garlic, minced
1/4 c
2 c
milk, warmed in microwave
2 c
chicken, mushroom or beef stock
salt and pepper, to taste
1 c
1 c
monteray jack, shredded, if desired


1Heat 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 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.
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.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American