Ah, cream of mushroom soup—a classic base, cozy comfort food, and secret weapon in casseroles! 🍄🥣 Here’s a complete guide, from scratch or shortcut versions.
Ingredients (Homemade Version)
- 8 oz mushrooms, sliced (white, cremini, or a mix)
- 2–3 tbsp butter
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced (optional)
- 3 tbsp flour
- 2 cups milk (or half milk, half cream for extra richness)
- 1 cup chicken or vegetable broth
- Salt & pepper to taste
- Optional: thyme, parsley, nutmeg for extra flavor
Instructions
- Sauté aromatics
- Melt butter in a pan over medium heat.
- Cook onions until soft, 3–5 minutes.
- Add garlic and mushrooms, sauté until mushrooms release moisture and brown slightly.
- Make the roux
- Sprinkle flour over the mushroom mixture and stir for 1–2 minutes to cook out the raw flour taste.
- Add liquids
- Slowly whisk in milk and broth, making sure there are no lumps.
- Simmer gently for 5–10 minutes until thickened, stirring occasionally.
- Blend (optional)
- For a smoother soup, use an immersion blender or transfer half to a blender.
- Season & serve
- Taste and adjust salt, pepper, and optional herbs.
Tips
- Shortcut: Use store-bought cream of mushroom soup in casseroles, but homemade tastes much fresher.
- Extra richness: Add a splash of cream or half-and-half at the end.
- Umami boost: A dash of soy sauce or Worcestershire sauce deepens the mushroom flavor.
- Freezer-friendly: Freeze in portions; it keeps well for 2–3 months.
If you want, I can give a “super creamy, restaurant-style cream of mushroom soup recipe” that’s so good you’ll want to drink it by the ladle.
Do you want me to do that?
