So why would you want to make homemade cream of mushroom soup? We don’t use processed foods anymore. This meant I had to come up with a recipe for cream of mushroom soup. The stuff in the can is of course processed.
Cream of mushroom soup is a major part of many casseroles. What would the holiday meals be without it? The homemade version is so rich and dreamily, creamy. The taste and texture it gives my casseroles makes them better than ever before.
Every time I serve it, my family still remarks how funny it is that I would make my own cream of mushroom soup. Before I started making it, I didn’t even like mushrooms! The smell of the stuff in the can made me gag, I hated it.
We made some major life changes and moved to an organic, non-GMO diet. To keep our holiday traditions, I had to come up with a way to make cream of mushroom soup!
Once I discovered how incredibly fast and easy it was to make my own, I can’t believe I ever even thought about buying it in a can. We use it all year in various dishes. I’ve even added it to recipes I wouldn’t have used it in before.
I add it to leftover turkey for a creamy gravy. We pour it over hot biscuits, rice,and fettuccine noodles. When added to sauteed garlic shrimp and served over rice you have a smile-winning, heartwarming meal. Serve with a salad and homemade buns on the side.
Besides the taste of the homemade version, there are the health benefits of making it yourself. You avoid the preservatives, additives, and other ingredients of the store-bought version. If you make it with organic, non-GMO ingredients, you’ll have an even healthier soup.
With all the cooking involved with holidays, I like this recipe because it can be made three days in advance. I wanted to share this recipe with you in the hope that it might help you make your meal just a little more special.
The reward of course will be the “Mom, what did you put in this? It tastes so good!” Trust me.
Homemade Cream of Mushroom Soup
Ingredients:
1 cup sliced mushrooms – I use Shitake – use whatever kind you like
4 Tbs butter
2 cloves fresh garlic – chopped (totally optional)
1 medium onion – chopped
1/4 cup cornstarch
2 cups milk
1 cup heavy whipping cream
1 1/2 tsp fine ground sea salt
Black Pepper to taste
Instructions:
1) Melt butter in a skillet and saute` onions and mushrooms until onions are tender.
2) Combine 1 cup of milk and cornstarch. Stir well to dissolve the cornstarch. Be sure to stir the bottom of the cup so that you get it mixed well.
3) Add chopped garlic to the skillet and saute` for about 3 minutes. Just to release the garlic oils.
4) Slowly add the cup of milk with cornstarch to skillet and stir well on medium heat.
5)Add the remaining milk and cream stirring well and let this boil until the desired thickness is reached.
Use in any recipe as you would the “canned stuff”
I buy mushrooms on sale and dehydrate them. They work really well in this recipe.
Use more milk to make a thinner soup. If you don’t like the richness of heavy whipping cream or prefer not to use it, just use milk and cornstarch to thicken.
This recipe can easily be adapted to whatever amount of soup you need, just increase the ingredients as desired.
The soup will keep in the refrigerator for a week – 10 days. I store mine in a glass jar.
Homemade Cream of Mushroom Soup
- 1 cup sliced mushrooms – I use Shitake – use whatever kind you like
- 4 Tbs butter
- 2 cloves fresh garlic – chopped totally optional
- 1 medium onion – chopped
- ¼ cup cornstarch
- 2 cups milk
- 1 cup heavy whipping cream
- 1 ½ tsp fine ground sea salt
- Black Pepper to taste
- Melt butter in skillet and saute` onions and mushrooms until onions are tender.
- Combine 1 cup of milk and the cornstarch. Stir well to dissolve the cornstarch. Be sure to stir the bottom of the cup so that you get it mixed well.
- Add chopped garlic to the skillet and saute` for 3 minutes. Just to release the garlic oils.
- Slowly add the cup of milk with cornstarch to skillet and stir well on medium heat.
- Add the remaining milk and cream stirring well. Let this boil until the desired thickness is reached.
- Use in any recipe as you would the “canned stuff” 🙂
Notes
- I buy mushrooms on sale and dehydrate them. They work really well in this recipe.
- Use more milk to make a thinner soup. If you don’t like the richness of heavy whipping cream, or prefer not to use it, just use milk and cornstarch to thicken.
- This recipe can easily be adapted to whatever amount of soup you need, just increase the ingredients as desired.
- The soup will keep in the refrigerator for 1 week to 10 days. I store mine in a glass jar.
Nutrition
So what do you think? Easy, huh? I can’t wait to hear how this homemade cream of mushroom soup turns out for you.
Could I make Cream of Chicken or Cream of Turkey with this recipe by substituting the mushrooms?
Hey Karin, Thanks for stopping by. Yes, you can substitute to make any “cream of” soup you’d like!