Cream of Mushroom Soup

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Most people I know wouldn’t dream of eating cream of mushroom soup on its own.  They like it just fine in recipes, but that’s as far as it goes.  I’ve heard random reasons like it’s too boring, it reminds them of glue (lol, what?!), or it’s too unhealthy.  I’ve even had people tell me, oh, I thought it was only used for cooking!  A couple more questions always reveals that they have never had homemade cream of mushroom soup, only the stuff from the can.  And I agree, who would be head over heels for that? 

I like to make my own because it’s a world of difference from the canned variety (like night and day), plus I can customize it to suit my tastes.  For example, I love the freshness of thyme and the woodsy flavor of rosemary paired with mushrooms, so I always add both these herbs.  And I’d venture to say that my version is much healthier than the canned stuff, since there is no cream, very little butter, and much less salt.  If you think you don’t like cream of mushroom soup but you’ve never had homemade, I recommend giving this a try!

Cream of Mushroom Soup

(Yield:  About 3 c, or 4 servings)

2 TB olive oil

6 oz cremini (baby portabella), white button, or any mix of mushrooms you like, wiped clean and diced

1 medium onion, diced

2 large cloves garlic, minced

1/2 TB minced fresh rosemary (or 1/2 tsp dried rosemary)

1/2 TB minced fresh thyme (or 1/2 tsp dried thyme)

1 bay leaf

2 TB dry white wine (or water)

1 TB unsalted butter

2 TB all-purpose flour

2 1/2 c whole milk

1 vegetable stock cube (or you could use a chicken or beef stock cube)

Salt and pepper

Add olive oil to a 3-quart pot over medium-high heat; when oil starts to ripple, add mushrooms and sauté until browned (about 5-7 minutes).  Turn heat down to medium-low and add onion, garlic, rosemary, thyme, and bay leaf; sauté until onion is softened (about 5 minutes).  Add wine, then turn heat up to medium-high and cook about 1 minute, until liquid is cooked off (use a wooden spoon to scrape up the brown bits from the bottom). 

In a separate medium saucepan over medium heat, melt butter; whisk in flour and cook 1 minute.  Whisk in milk, stock cube, and 1/8 tsp pepper, and bring up to a boil (stirring occasionally), then turn heat down slightly and boil gently for 2 minutes (stirring constantly). 

Transfer white sauce to the pot with the mushrooms; turn heat on medium-low and gently simmer 5-10 minutes.  Taste and season with salt and pepper as desired.

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  1. says

    When I was little I had a thing for cream of mushroom soup, Mum used to make it just like this. I haven’t had it for ages either, thinking I’ll have to remedy that huh :)

  2. says

    So good that you kept this vegetarian. And, you’re right, Real mushroom soup is nothing like the glutenous canned stuff that people have dumped into casseroles!

    I have used mushroom broth (in those soft liter containers) to great success in certain soup recipes that would work great in your creamy soup.

  3. says

    I just bought some fresh mushrooms and garlic today. I wanted something fresh and healthy to boost my immune system. I’m going to go attempt and make that right now. I’ll let you know how it goes.

  4. says

    Wow, that is delicious. I followed your recipe. Used chicken bullion because it was all i had, and delicious. Even with the 5 year old getting a goose egg the size of an egg in the middle of making it, it was quick and easy and a great gourmet flavor to die for. Thanks for sharing your recipes i love them all.

  5. says

    I’ve never actually had cream of mushroom soup, but as a big mushroom-lover, I know I’d go crazy for it! Thrilled you have this recipe with whole foods, nothing mysterious from a can, so I can actually veganize it with ease. I think that cashew milk might make for the perfect sub here… Mm, I can taste it now!

  6. dawn says

    I made this cream of mushroom soup. I did use a 1/2 oz. of dried porcinis and added the water I used to hydrate the dried mushrooms… Kinda like a mushroom broth. I added it to the broth added in the recipe and added a slight increase to the amount of flour just to account for the extra liquid. I loved this soup. The flavor was really robust and savory and I plan on using what was left (which wasn’t much) to make a casserole of some sort…Thank you. I will use this one again

    • admin says

      Krystal, I’m happy you liked it!! And oh no, hope your little one is ok!

      Dawn, I’m so glad you enjoyed the soup!! I bet the porcinis were a fantastic addition!

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