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–+ servings

Homemade Cream of Mushroom Soup

This is an unbelievably quick and easy recipe. It's creamy and delicious and will make any recipe you use it in extra special.
5 from 2 votes
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Course: Soup
Cuisine: American
Keyword: cream of mushroom soup, mushroom soup, mushrooms, recipes, soup
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 443kcal

Ingredients

  • 1 cup sliced mushrooms - I use Shitake but use the kind you like
  • 4 Tbs unsalted butter
  • 2 cloves fresh garlic , chopped optional
  • 1 medium or large onion, chopped
  • ¼ cup cornstarch
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1/2-1 tsp real salt
  • Black Pepper to taste

Instructions

  • Melt butter in skillet and saute` onions and mushrooms until onions are tender.
  • Combine 1 cup of milk and the cornstarch. Stir well to dissolve the cornstarch.
    Be sure to stir the bottom of the cup so that you get it mixed well.
  • Add chopped garlic to the skillet and saute` for 3 minutes. Just to release the garlic oils.
    Don’t let the garlic get dark. This will cause a bitter taste in the soup.
  • Slowly add the cup of milk with cornstarch to 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.
  • Add the remaining milk and cream to the skillet stirring well with your whisk.
  • Let this boil until the desired thickness is reached.

Notes

  1. If you use salted butter, decrease or eliminate the salt from the recipe.
  2. Use in any recipe as you would the “canned stuff”
  3. 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.
  4. Adjusting Thickness: To achieve your preferred soup consistency, simply use more milk for a thinner version.
  5. 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.
  6. 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.
  7. 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.
  8. Personalize the Spices: Don’t hesitate to add your family’s favorite spices to make this recipe uniquely your own.

Nutrition

Nutrition Facts
Homemade Cream of Mushroom Soup
Amount per Serving
Calories
 
443
Calories from Fat 342
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
10
g
Cholesterol
 
124
mg
41
%
Sodium
 
1054
mg
46
%
Potassium
 
427
mg
12
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
9
g
10
%
Protein
 
7
g
14
%
Vitamin A
 
1423
IU
28
%
Vitamin C
 
3
mg
4
%
Calcium
 
191
mg
19
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.