Hot soup on a cold day can be the perfect meal. I won’t lie and say I haven’t opened and warmed a can of creamy soup and set it on the table, thinking it was too much work to make it from scratch. But recently I decided to try making homemade cream of mushroom soup. Not only was it simpler than I thought, it was delicious! So I am going to share it with you.
2 cups of sliced fresh mushrooms
3 tbsp chopped onions
1 tbsp minced garlic
2 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup evaporated milk (or light cream)
1/2 tsp of salt (I used slightly less)
1/4 tsp pepper
1/8 tsp nutmeg
** If you have time, slice up the mushrooms and chop the onions the night before. It saves time and makes the recipe even simpler.
1. Melt the butter in a large pot. Add the onions, garlic and mushrooms until the onions are soft. Add 2 tbsp of the flour and mix together.
3.Then in a small bowl, put in the evaporated milk, stir in 1 tbsp of flour, salt, pepper and nutmeg. Add this into the soup. Heat until it thickens while stirring frequently.
8 thoughts on “Homemade Cream of Mushroom Soup”
So tempting! I would love to refer this recipe to my wife 😉
I’m sure your family will really enjoy it Manu.
I’ve been looking for a homemade cream of mushroom soup recipe. I can’t stand all the salt and preservatives in the the can ones. I’m going to give your recipe a try. Thanks.
I hope you like it Mary.
that looks really good, and so simple to make. It could be made gluten free by using cornstarch instead of flour.
Great idea Karen!
Yummy soup Selma:-)
Thank you, it was really good!