Name: Homemade Cream of Mushroom Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 1 1/3 cup chicken or vegetable broth; 2/3 cup milk; 1/3 cup all-purpose flour (or gluten free flour); 1/2 cup fresh mushrooms (finely-chopped); 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp black pepper

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This homemade cream of mushroom soup, made with simple all natural ingredients, is so easy to make and ready to use in a matter of minutes.

Making homemade cream of mushroom soup is truly one of the easiest things to make instead of buying canned condensed soups. It is so much better to use in any of your casserole dishes, like this favorite Creamy Chicken Casserole or other recipes. Just knowing it is made without unnecessary yucky ingredients is a wonderful feeling. No MSG, no sodium, no soybean oil.

It is made with simple ingredients that you most likely have in your house at all times. We always have mushrooms since we eat the same Egg White Scramble for breakfast everyday. Plus it’s ready to use in about 5 minutes.

TIP: You can leave out the mushrooms and you have cream of chicken soup! If you have cooked chicken on hand you can dice up a 1/2 cup into tiny pieces and add it in. And you can also make cream of celery soup with 1/2 cup of diced celery.

So never fear if you don’t have a can of condensed soup in your house next time you want to make a recipe that calls for it.

INGREDIENTS: (equals approx. 2 cans of canned soup)

1 1/3 cup chicken or vegetable broth

2/3 cup milk

1/3 cup all-purpose flour

1/2 cup fresh mushrooms, finely-chopped

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

DIRECTIONS:

Chop mushrooms into tiny pieces. I use my favorite chopper for to do this.

Add chicken or vegetable stock to a medium saucepan.

Bring to a boil over medium high heat.

In a separate bowl, mix together the milk and flour until flour is dissolved.

Slowly pour the milk mixture into the boiling broth and whisk to completely combine.

Stir in the mushrooms and and spices.

Reduce the heat to medium and let it come to low boil, stirring constantly.

Continue to boil for 3 minutes or until thickened.

Remove pan from heat.

Store in an airtight container in the refrigerator for up to 7 days if not using right away

Remember this is a condensed soup and is not meant to eat directly. Be sure to dilute it with chicken or vegetable broth if you’d like to eat it as a soup.

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5 from 1 vote

Homemade Cream of Mushroom Soup

This homemade cream of mushroom soup, made with simple all natural ingredients, is so easy to make and ready to use in a matter of minutes.

Course Soup

Cuisine American

Keyword homemade cream of mushroom soup

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 2

Calories 158 kcal

Author Sherri

Ingredients

1 1/3 cup chicken or vegetable broth
2/3 cup milk
1/3 cup all-purpose flour or gluten free flour
1/2 cup fresh mushrooms finely-chopped
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper

Instructions

Add chicken or vegetable stock to a medium saucepan.
Bring to a boil over medium high heat.
In a separate bowl, mix together the milk and flour until flour is dissolved.
Slowly pour the milk mixture into the boiling broth and whisk to completely combine.
Stir in the mushrooms and and spices.
Reduce the heat to medium and let it come to low boil, stirring constantly.
Continue to boil for 3 minutes or until thickened.
Remove pan from heat.
Store in an airtight container in the refrigerator for up to 7 days if not using right away
Remember this is a condensed soup and is not meant to eat directly. Be sure to dilute it with chicken or vegetable broth if you'd like to eat it as a soup.