Learn how to make cream of mushroom soup from scratch without all of the preservatives, and tastier than the canned version!
I have added cream of mushroom soup to so many recipes that called for it that I’ve run out at times.
I personally am not a fan of the canned version and prefer making it myself with fresh mushrooms.
Not only do you get bigger pieces of mushrooms, but the flavor is tremendous and you get to decide what you want to be added to it.
Think of this as a basic cream of mushroom soup that you can make your own version of.
For instance, if you are doing a low sodium diet you do not have to add the salt. Instead, add flavor by adding in 1/2 teaspoon of garlic powder or onion powder.
If you do not want all-purpose flour, substitute it for Carbquik as a keto or low-carb alternative, or another type of flour that you incorporate into your diet.
To make it a vegetarian cream of mushroom soup, nix the chicken broth and replace it with vegetable broth.
You can eat cream of mushroom soup on its own, but it is very thick like a gravy. You can put it on top of everything – mashed potatoes, pork chops, layered in your casseroles, you name it!
Cream of Mushroom Soup
Course: Main, Substitutes, SoupCuisine: American1
servings5
minutes9
minutesLearn how to make cream of mushroom soup from scratch without all of the preservatives, and tastier than the canned version!
Ingredients
12 oz White Capped Mushrooms, sliced
1/4 cup Flour -or- Carbquik for Keto
3 tbsp Butter
1 cup Chicken Broth -or- Vegetable Broth for Vegetarian
1 cup Half & Half
1 tsp Salt
1/2 tsp Pepper
Directions
- Melt butter over medium-high heat in a large pan. Add mushrooms and cook until softened, about 5-7 minutes. Add flour and coat mushrooms. Slowly pour in half & half cream to blend. Add chicken broth and seasonings and bring to a simmer for about 2 minutes while stirring. Remove from heat and allow to thicken.
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