Prep Time: 10 mins | Cook Time: 25 mins | Servings: 4
You’ll never want the canned stuff again once you make this homemade mushroom soup!
Cream of mushroom soup is one of those dishes that is hard to top when made at home because of its rich, earthy flavor and ease of preparation. After you try this recipe, you’ll never go back to the canned version! This soup is a breeze to throw together! Simply throw in a couple of ingredients and enjoy a warm creamy bowl of comfort in minutes!
A bowl of this hot soup flavored with garlic, onions, and herbs has tender bites of mushroom pieces. The natural flavor of mushrooms and herbs complement each other perfectly. Whip this soup up with easy-to-find ingredients and enjoy the perfect bowl of satisfying, creamy soup that your whole family will love!
This homemade cream of mushroom soup has loads of mushrooms. It’s creamy, perfectly rich, and delicious! You’ll love how easy this recipe is! This soup has been my favorite for years. It’s a lot better than the canned version and super easy & quick to whip up. Serve this with a grilled cheese sandwich or roasted broccoli on the side for a filling dinner.
Ingredients
1/4 c. onion, diced
2 1/2 c. fresh mushrooms of your choice, sliced
4 tbsp butter
5 tbsp all-purpose flour
1 c. heavy cream
4 c. vegetable broth
Salt and pepper to taste
1/4 c. white wine
How to make Cream of Mushroom Soup
Step 1: Melt the butter in a pot. Once melted, add the onions and mushrooms. Stir well and cook until tender.
Step 2: Stir in the flour until the onions and mushrooms are coated.
Step 3: Pour in the white wine and broth. Bring everything to a boil.
Step 4: Decrease the heat once the mixture has thickened, then whisk in the heavy cream. To taste, season with salt and pepper.
Cream of Mushroom Soup
Ingredients
- 1/4 c. onion diced
- 2 1/2 c. fresh mushrooms of your choice sliced
- 4 tbsp butter
- 5 tbsp all-purpose flour
- 1 c. heavy cream
- 4 c. vegetable broth
- Salt and pepper to taste
- 1/4 c. white wine
Instructions
- Melt the butter in a pot. Once melted, add the onions and mushrooms. Stir well and cook until tender.
- Stir in the flour until the onions and mushrooms are coated.
- Pour in the white wine and broth. Bring everything to a boil.
- Decrease the heat once the mixture has thickened, then whisk in the heavy cream. To taste, season with salt and pepper.
