Homemade Cream of Mushroom Soup

★★★★★ 1 Review
AmmaWendy avatar
By Wendy Rusch
from Cameron, WI

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)

VIDEO PLAYER
serves 6-10 depending on how it's served
method Stove Top

Ingredients

  •   2 Tbsp
    olive oil
  •   1 medium
    onion, small dice
  •   1-2
    carrots, peeled and small dice
  •   2-3
    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
    butter
  •   1 tsp
    thyme, dried
  •   1 tsp
    mustard powder
  •   1-2 clove
    garlic, minced
  •   1/4 c
    flour
  •   2 c
    milk, warmed in microwave
  •   2 c
    chicken, mushroom or beef stock
  •  
    salt and pepper, to taste
  •   1 c
    cream
  •   1 c
    monteray jack, shredded, if desired

How To Make

  • 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 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.

Categories & Tags for Homemade Cream of Mushroom Soup: