Homemade Cream of Mushroom Soup Recipe
Looking for a homemade cream of mushroom soup recipe? This one is better than the condensed cans!
This post may contain affiliate links. Please read our Disclosure Policy.
Using fresh mushrooms, you can’t beat the flavors in this soup!
This is a great cream of mushroom soup substitute when you don’t have a can in the pantry.
So creamy and delicious!
Homemade Condensed Cream of Mushroom Soup
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces mushrooms* sliced
- 1 clove garlic minced
- 1 & ½ cups chicken stock
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ½ cup half and half
- ⅓ cup all-purpose flour
Instructions
- In a medium-sized stockpot, add the butter over medium heat until melted and foamy. Add the mushrooms and garlic, cook until softened, stirring occasionally, 5 minutes.
- Add the chicken stock, salt, pepper, and onion powder. Bring to a boil.
- While the stock is coming to a boil, add the half & half and the flour to a small bowl and whisk to combine. Once the stock is boiling, stream in the half & half mixture while whisking constantly to ensure no lumps. Continue to cook until thickened, about 1 minute. Take off the heat and use as any condensed soup.
Notes
*Makes 2.5 cups
You can use whatever mushrooms you prefer. I used a mix of baby bella, white button, and oyster mushrooms for this recipe.
Add an additional 1 cup of stock stirred in and heated through to enjoy this as a soup. You can also use milk or more half & half for more decadence.
