Homemade Cream of Mushroom Soup
Cream of mushroom soup from scratch — Mushroom soup, Creamy Mushroom Soup, Hungarian Mushroom Soup, keto bacon and mushroom soup — for cold weeknights at home.
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Ingredients
- 2 cups Mushrooms
- 4 tablespoons Flour
- 1/4 teaspoon ground mustard
- 1/2 cup Butter
- 1/4 cup Whipping cream
- 1/4 cup Chives
- 1/4 cup Sherry
- 1 teaspoon Salt
- 2 cups Chicken broth
- 2 cups Half and half
Instructions
- 1Get a pan, add some butter and let it melt down! Once melted, add in your chopped mushrooms, cook for about 6 minutes until mushrooms have formed a beautiful brown color.
- 2Sprinkle over your flour and mix together, let the flour brown a little before adding the sherry! I did about 5 minutes.
- 3Add the sherry and mix together, pour in your chicken broth and make sure you stir until there are no large clumps of mushroom/flour.
- 4Season to your liking or add the above seasonings. Let simmer for 5 minutes. Add in your cream and half and half! Simmer until thickened! I served mine over white rice for a more filling soup and garnished with chives! I give this a 9/10 🎃
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Open in Pepper →Better Than The Can Every Time
Once you make mushroom soup yourself, the canned stuff never tastes the same again. Butter, onion, a pound of mushrooms and a spoonful of flour turn into something rich enough to eat with nothing but bread.
Cooks on Pepper reach for these on cold nights when the fridge is thin, or when they need a pot of soup that doubles as the base for a casserole later in the week.
Every recipe here is a real mushroom soup — the simple Cream of Mushroom Soup with butter and onion, a Creamy Mushroom Soup built on sliced baby bellas, paprika-spiked Hungarian Mushroom Soup, creamy garlic mushroom soup, and a bacon and mushroom version for anyone skipping the flour.
Quick Tips
- 1
Brown the mushrooms hard
Cook them in butter over medium-high for 8 to 10 minutes without stirring much, until the water cooks off and the edges go deep brown. That's where the flavor lives.
- 2
Cook the flour first
Stir 2 to 3 tablespoons of flour into the butter and mushrooms and let it cook 1 to 2 minutes before any liquid goes in, so the soup doesn't taste pasty.
- 3
Add broth slowly
Pour in the broth a half cup at a time, whisking after each addition, to keep the soup smooth instead of lumpy.
- 4
Add cream off heat
Stir in the cream or milk after you pull the pot off the burner and keep it below a simmer, or it can separate.
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