Cream of Mushroom Soup From Scratch

a jar of cream of mushroom soup with a spoon

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4.94 from 64 votes

Cream of Mushroom Soup From Scratch

Ditch the can! Make your own Cream of Mushroom soup from scratch!

Course Soup

Cuisine American

Diet Diabetic

Prep Time 10

Cook Time 45

Total Time 55

Servings cups

Calories 256kcal

Author Tracy

Ingredients

16 oz cremini mushrooms - cleaned and sliced halved if large
4 + 2 tablespoon of salted butter
4 tablespoons flour
2 cups half and half
2 cups 2% milk
1/2 - 1 cup chicken stock or vegetable stock, room temp or warm
6 leaves sage julianned
1/2 teaspoon salt to taste
1/8 teaspoon ground pepper to taste

Instructions

Create a roux by melting 4 tablespoons of butter on medium low in a medium sized pot. Add flour slowly, stirring constantly to create a roux.
Once all of the flour and butter is mixed together and lightly browned, slowly add cream and milk, stirring constantly. Add salt, pepper, and sage.
Reduce heat a little and let it all simmer and reduce for at least 30 minutes or until it's reached desired thickness.
Meanwhile, in a large sauté pan with melt the other 2 tablespoons of butter on medium heat and add the mushrooms. Sauté until almost all the moisture is cooked off.
Add soup to the mushrooms in sauté pan and mix well. Slowly add chicken stock and mix well until combined. Continue to cook and reduce for another 10-15 minutes until desired thickness is reached.
Remove from heat and let cool. Transfer to jars to store in fridge for up to 3 days.
Yields approximately 4-5 cups.

Notes

Substitutions

Milk and Cream: You can use whatever combination you'd like. All whole milk, or less half and half and more 2% milk. Just think that the more of the higher fat content milk/cream, the creamier and richer the soup will be.

Sage: Use 1/2 teaspoon of dried sage.

Stock: Use chicken stock or vegetable stock.

Make it Creamier

Reduce the amount of chicken stock to make a creamier soup.

Freezing

While you technically can freeze this soup, when you reheat it, it may have a little grainy texture and separate when defrosted and rewarmed.

Nutrition