Homemade Cream of Mushroom Soup

Jar of cream of mushroom soup with a spoon.

5 from 1 vote

Homemade Cream of Mushroom Soup

Our homemade Cream of Mushroom Soup is the perfect choice if you're looking for a healthier alternative to canned soup. With simple ingredients and a rich, savory flavor, this soup can be used in various recipes, from classic casseroles to hearty stews. You'll love the taste and the peace of mind that comes with knowing exactly what's in your soup.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: American

Servings:

Author: Serene

Equipment

1 large skillet

Ingredients

8 ounces mushrooms diced
4 tablespoons butter unsalted
3 cloves garlic minced
¼ cup all purpose flour
½ cup chicken broth unsalted
1 cup half and half
½ teaspoon salt
1 teaspoon Worcestershire sauce
¼ teaspoon ground black pepper

Instructions

Wash the mushrooms and pat dry. Chop the mushrooms into 1/4 inch pieces.
Melt the butter in a saucepan over medium heat.
Add the mushrooms to the skillet with the butter. Stir while the mushrooms cook until they are completely softened and dark in color.
Add the garlic to the mushrooms and cook an additional 30 seconds.
Stir in the flour to coat the mushrooms. Cook the flour for 2-3 minutes.
Pour in the broth while stirring until smooth and well combined.
Stir in the half and half. Add the Worcestershire sauce, salt and pepper.
Bring to a simmer and cook for 5-10 minutes, until soup is thickened.

Notes

Use: This soup is thick and creamy and can be used in place of any recipe that calls for canned condensed cream of mushroom soup.
Storage: store in a sealed container in the refrigerator for up to 5 days.
Freezer: allow to cool completely then store in a sealed freezer safe container. Mushroom soup can be frozen for up to 3 months. Thaw by removing to the refrigerator overnight.
Reheating: heat soup in a saucepan on the stovetop over medium heat until warmed through. Approximately 10 minutes.

Nutrition