Easy, Homemade Cream of Mushroom Soup

We wanted to stop using store-bought, processed cream of mushroom soup as part of a healthier lifestyle. So I asked the question, “Can I make my own non-GMO, organic version at home? The answer is yes! Not only did I create an easy and fast recipe, but it tastes better than any cream of mushroom soup we’ve ever had. It’s incredibly versatility for all your recipes or you can enjoy a bowl of it all on its own. Let’s start cooking!

Why Make Homemade Cream of Mushroom Soup

Cream of mushroom soup is a quintessential ingredient for countless casseroles and holiday dishes. It’s the secret to adding that dreamy creaminess and exquisite flavor to my favorite recipes.

Every time I serve it, my family still remarks how funny it is that I would make my own cream of mushroom soup. I used to despise mushrooms altogether, and the mere aroma of that canned concoction was enough to make me cringe.

But then, life took a turn, leading us down a path to healthier living. We embraced the organic, non-GMO lifestyle, bidding farewell to processed foods. It was during this journey that I faced a challenge – how to create my own cream of mushroom soup that aligns with our newfound values.

Once I delved into the art of crafting this soup from scratch, I couldn’t believe I had ever considered buying it in a can. This homemade creation has become a year-round staple in my kitchen, elevating the taste and texture of numerous dishes. I’ve even ventured to add it to recipes I would have never imagined before.

I add it to leftover turkey for a creamy gravy. We pour it over hot biscuits, rice, and fettuccine noodles. When added to sauteed garlic shrimp and served over rice you have a smile-winning, heartwarming meal. You can even eat homemade cream of mushroom soup all but itself or serve it with a salad and homemade buns on the side for a delicious meal.

But the virtues of homemade cream of mushroom soup extend beyond its delectable taste. By making the soup yourself, you avoid the preservatives, additives, and obscure ingredients often found in the store-bought varieties. If you opt for organic, non-GMO ingredients, you’ll not only savor the flavor but also reap the benefits of a healthier soup that nourishes your body.

One of the best things about this recipe is it’s easy to make ahead, which can be a lifesaver during the hectic holiday season. You can prepare it up to three days in advance, and you’ll have one less thing to worry about when the festivities roll around.

The real reward, I promise you, will be the chorus of “Mom, what did you put in this? It tastes so good!” echoing around your dining table.

Homemade Cream of Mushroom Soup Recipe

Ingredients

• 1 cup sliced mushrooms – I use Shitake but use the kind you like
• 4 TBS unsalted butter
• 2 cloves fresh garlic, chopped (can be omitted, but why would you want to?)
• 1 medium or large onion, chopped – I use a large one because we eat a lot of onion
• 1/4 cup non-GMO cornstarch
• 2 cups of whole milk
• 1 cup heavy whipping cream
• 1/2 – 1 tsp real salt
• black pepper to taste

Instructions

1. Melt butter in a skillet (I use this one every day and I love it) and saute` onions and mushrooms until onions are tender.
2. Combine 1 cup of milk and cornstarch. Stir well to dissolve the cornstarch.
   • Be sure to stir the bottom of the cup so that you get it mixed well.
3. Add chopped garlic to the skillet and saute` for about 3 minutes. Just to release the garlic oils.
   • Don’t let the garlic get dark. This will cause a bitter taste in the soup.
4. Slowly add the milk with cornstarch to the skillet and stir well on medium heat.
   • I recommend using a whisk for this. You can purchase my favorite one that I use all the time.
5. Add the remaining milk and cream to the skillet stirring well with your whisk.
6. Let this boil until the desired thickness is reached.

Notes:

• If you use salted butter, decrease or eliminate the salt from the recipe.
• Use in any recipe as you would the “canned stuff”

Tips for homemade cream of mushroom soup

• Which Mushrooms to Use: You can use any mushroom your family likes. I buy mushrooms on sale and dehydrate them but you can use fresh mushrooms as well. This recipe works great in my Instant Pot Roast recipe. This is the best Instant Pot I’ve ever owned.
• Adjusting Thickness: To achieve your preferred soup consistency, simply use more milk for a thinner version.
• Adjusting Richness: If you don’t like the richness of heavy whipping cream or prefer not to use it, you can substitute whole milk and non-GMO cornstarch to thicken it.
• Scalability: This recipe is incredibly versatile and can be adjusted to suit the quantity of soup you require. Just increase or decrease the ingredients accordingly.
• Storage: Homemade cream of mushroom soup can be refrigerated for a week to 10 days, and I prefer to store mine in a glass jar. Use your favorite glass container with a tight-fitting lid. You can use plastic but I find it leeches the flavor from the soup.
• Personalize the Spices: Don’t hesitate to add your family’s favorite spices to make this recipe uniquely your own.

Wrap Up

This recipe took some trial and error to perfect, but I know you’ll be just as thrilled with it as my family is. It’s fast and easy and the taste is superb.

Use the kind of mushrooms your family likes, the size and amount of onions you want, and add spices your family loves to make this recipe your own.

I’m eager to hear about your experiences with this homemade cream of mushroom soup and the delightful dishes you create with it. Bon appétit!

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