In my opinion there is WAY too much salt in canned Cream of Mushroom Soup (even the reduced sodium ones). Plus, I’m not a big fan of canned food since most cans are lined with BPA. So, I researched and found a great recipe for Homemade Cream of Mushroom Soup! And I have to say that I don’t think I will go back to canned again. This tastes SOOOO much better!
Homemade Cream of Mushroom Soup Recipe
Author: Rachel @ Surviving The Stores
- 12 – 16 ounces of Mushrooms (whichever variety you prefer)
- 3 Tablespoons chopped Onions
- 2 cloves of Garlic, minced
- 2 Tablespoons Butter (store-bought or homemade butter)
- 6 Tablespoons of Flour
- 2⅔ cup Chicken Broth (homemade chicken broth is always so much better!)
- 1 cup of Light Cream or 1 (12 oz.) can of Evaporated Milk (I bet you could substitute regular milk here as well)
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- Chopped parsley (to taste)
- Chopped Tarragon (optional)
- Sprinkle of Nutmeg (optional)
- Slice, chop, or mince the mushrooms (however you like it best). My husband isn’t big on the texture of mushrooms, so I minced them up pretty small in the food processor.
- Melt butter in a skillet and add onions, garlic and mushrooms. Cook on med-high heat until the onions are clear and soft. (I transferred the mix to another pot at this point, but that’s probably not necessary).
- Blend in 3 Tablespoons of the flour and stir.
- Add the broth and stir with wire wisk until blended well.
- Mix cream or milk, salt, pepper, 3 Tablespoons flour, and seasonings in a separate bowl. Add to the soup and stir pretty constantly with a wire wisk while it thickens over med to med-high heat.
- Let simmer for about an hour, stirring often.