Homemade Cream of Mushroom Soup
This homemade cream of mushroom soup comes together in just 10 minutes and tastes so much better than the canned version. It’s smooth, creamy, and the perfect base for casseroles. (This recipe makes two 10.5 oz cans worth or 2.5 cups.)
Ingredients
- 2 tablespoonsbutter
- 8 ozwhite button mushrooms (diced very small)
- 1 ½ cupswater
- 1 ½ teaspoonschicken better than bouillon
- ½ teaspoononion powder
- ¼ teaspoongarlic powder
- ½ teaspoonsalt
- ½ teaspoonground pepper
- 1 cupwhole milk
- ½ cupall purpose flour
Directions
- 1
Start by rinsing the mushrooms and drying them with a paper towel. Place them on a cutting board and finely dice them into small pieces.
- 2
Set a medium saucepan on the stove and turn the heat to medium. Add the butter and let it melt completely. Once melted, add the chopped mushrooms. Cook them for about 6–7 minutes, stirring occasionally, until they soften and release their juices.
- 3
Next, add the water, chicken bouillon, onion powder, garlic powder, salt, and pepper to the pan. Stir everything together and bring it to a gentle simmer.
- 4
In a small bowl, whisk the milk and flour until smooth with no lumps. Slowly pour this mixture into the saucepan, stirring constantly. Keep stirring for about one minute, until the soup thickens.
- 5
Add it right into your favorite casserole recipes or store it in the refrigerator covered for up to 3 days.