Cream of Mushroom Soup is used in so many recipes throughout the year!
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I recently decided to make green bean casserole completely from scratch. In order to do that, you need cream of mushroom soup. Yikes! I’ve never made a soup base for use in another recipe before. So here we go. I figured, why not? It’s just soup.
The back of one of those “Cream of” soups is actually quite ridiculous. They use things like vegetable oil, monosodium glutamate (also known as MSG), yeast extract and more. Those things are just not needed for soup. Most likely you have the ingredients at home to make this. If not, a quick trip to the store shouldn’t take too long.
Making the soup
It takes about an hour to make this all happen. 10 minutes of prep and about 45 minutes to cook it. It’s not an overwhelming process. I was able to get a couple things done in the mean time will checking on it to make sure it wasn’t burning and was developing nicely.
Check out how to make my Butternut Squash Soup here!
I recommend getting everything chopped before hand so you don’t have to worry about your timing. It doesn’t take long, like I said only about 10 minutes. I put on a Christmas movie in the living room I could listen to while I was making it.
Equipment for Cream of Mushroom Soup
There’s a couple of things you will need for this recipe. You most likely have them, but I will include links in case you don’t or are looking for an upgrade.
I use a 6 Quart Dutch Oven for this soup. This has plenty of room and cooking soup in a dutch oven is my favorite.
I also use a food processor to partially blend the soup at the end.
Other than that you will need a chopping knife, cutting board and a wooden spoon.
Ingredients
Here is a list of ingredients you are going to want for this recipe:
- Mushrooms
- An onion
- Garlic
- Heavy Whipping Cream
- Bone Broth
- Thyme
- Flour
Cream of Mushroom Soup
Equipment
- 1 Cutting Board
- 1 Wooden Spoon
Ingredients
- 6 Tbsp Butter
- 6 Tbsp Organic Flour
- 1 Lb Mushrooms Chopped
- 1 Clove Garlic
- 1 Medium Onion (peeled, diced)
- 2 Tsp Salt
- 1 Tsp Crushed Black Pepper
- 1½ Cups Chicken Bone Broth (Regular chicken broth works just as good!)
- 1 ½ Cups Heavy Whipping Cream
Instructions
- Finely chop onions and mushrooms and add to your dutch oven on medium heat with avocado oil. Add in 1 Tsp salt and cook until tender around 5 minutes.
- Add garlic and cook for 1 minute. Remove mixture from dutch oven.
- Melt butter and add in flour whisking constantly making a roux.
- Once mixed and thick, slowly add in 1 cup of cream a little at a time constantly stirring making sure it is smooth.
- Then slowly add in 1 cup of broth constantly stirring.
- Add in mushroom mixture and stir.
- Taste for seasoning, if needed add in more but it should be pretty concentrated.
- If you need your mixture thinner you can add ½ cup heavy cream and ½ cup broth in. Again, slowly pour this in stirring constantly until you reach your desired thickness.
