Cream Of Mushroom Soup

Monday, October 29, 2018
Cream of Mushroom Soup recipe should be a kitchen staple whether replacing canned soup for a Thanksgiving casserole, for cooking pork chops, or just to enjoy with a crusty loaf of bread. Soup is naturally gluten free from Serena Bakes Simply From Scratch.

Cream of Mushroom Soup is a stable in our house. This recipe is gluten free, and way better then anything you can find in a can.

We use homemade Cream of Mushroom Soup all the time in our house whether it's for a Green Bean Casserole for Thanksgiving or over pork chops to keep them incredibly moist tender.

Of course there's nothing like a bowl of Cream of Mushroom Soup on a cold and wet winter day maybe with a crusty slice of bread or French Bread Dinner Roll.

I decided to do a little update to the post and republish it incase you are looking to replace canned soup over the holidays. It's really an easy to make kitchen staple everyone should master.



Cream of Mushroom Soup recipe caramelize onions from Serena Bakes Simply From Scratch.

Heat 2 tablespoons Butter and 2 tablespoon Olive Oil until hot. Add 1/2 whole Diced Onion and 5 cloves Minced Garlic, until onions start to caramelize.
Cream of Mushroom Soup recipe saute mushrooms with thyme salt, and pepper from Serena Bakes Simply From Scratch.

Add:

  • 1 pound Chopped Mushrooms
  • 1 teaspoon Thyme
  • 3/4 teaspoon Salt
  • 1 teaspoon Ground Black Pepper
Sauté until mushrooms start to brown.

I really like Crimini Mushrooms for Cream of Mushroom Soup since they have a tendency to have a heartier flavor than button mushrooms.;


Cream of Mushroom Soup add chicken broth and simmer from Serena Bakes Simply From Scratch.

Stir in:
  • 4 cups chicken broth
  • 1 teaspoon Worcestershire Sauce
Bring to a simmer, and turn heat to low. Simmer soup covered for 1/2 hour.

Cream of Mushroom Soup recipe puree part of soup in blender from Serena Bakes Simply From Scratch.

Add 4 cup soup mixture and puree in the blender. Make sure to puree soup in small batches to prevent soup from expanding and forcing the top off.

Pureed Cream of Mushroom Soup recipe from Serena Bakes Simply From Scratch.

It should be fairly smooth when done.

Cream of Mushroom Soup recipe add puree back to soup from Serena Bakes Simply From Scratch.

Add puree back to the soup, and return to a simmer over low.

Cream of Mushroom Soup recipe slowly add broth to cornstarch from Serena Bakes Simply From Scratch.

In a small bowl add 1/2 cup Cornstarch. Stir in 1/4 cup of broth at a time, making sure the cornstarch is lump free between additions. 

In total you will have added 2 cups stock.

Cream of Mushroom Soup chicken stock and cornstarch slurry from Serena Bakes Simply From Scratch.

The mixture will look like this.

Cream of Mushroom Soup recipe stir in slurry from Serena Bakes Simply From Scratch.

While stirring pour in the cornstarch mixture. Return to a simmer over low heat, and cook an additional 5 minutes, until thickened.

Cream of Mushroom Soup recipe stir in parsley from Serena Bakes Simply From Scratch.

Remove from heat, and add parsley.

(At this point the soup was delish, I almost didn't add the cream!)

Cream of Mushroom Soup recipe add cream or yogurt from Serena Bakes Simply From Scratch.

Then add half & half, or greek yogurt.

I used 1/2 half & half  and 1/2 greek yogurt this time to cut back on calories. The greek yogurt does leave a little tang to the soup which cream or half and half alone would be a bit sweeter.

Hubby and kids said they liked it with the yogurt.

Cream of Mushroom Soup recipe should be a kitchen staple whether replacing canned soup for a Thanksgiving casserole, for cooking pork chops, or just to enjoy with a crusty loaf of bread. Soup is naturally gluten free from Serena Bakes Simply From Scratch.

Cream Of Mushroom Soup is a favorite recipe in our house whether as is or an addition to another recipe.

You might love these other Cream Soups:


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American
Yield: 4 ServingsPin it

Cream of Mushroom Soup

Cream of Mushroom Soup recipe should be a kitchen staple whether replacing canned soup for a Thanksgiving casserole, for cooking pork chops, or just to enjoy with a crusty loaf of bread. Soup is naturally gluten free from Serena Bakes Simply From Scratch.
prep time: 15 minscook time: 35 minstotal time: 50 mins

ingredients:


  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 1/2 whole Onion, Diced
  • 5 cloves Garlic, Minced
  • 1 pound Crimini Mushrooms, Chopped
  • 1 teaspoon Thyme
  • 1 teaspoon Ground Black Pepper
  • 3/4 teaspoon Salt, Or To Taste Depending On Broth
  • 6 cups Chicken Stock
  • 1 teaspoon Worcestershire Sauce
  • 1/2 cup Cornstarch
  • 1 handful Parsley, Chopped
  • 1 cup Half & Half ( For reduced calories I used 1/2 Half &Half and 1/2 Plain Greek style yogurt, it leaves a slight tang to the soup from the yogurt but is still nice and thick.)

instructions


  1. In a large stock pot add butter, olive oil, onions, and garlic. Saute until onions are caramelized. Add mushrooms, thyme, pepper, and salt. Cook about 5-8 minutes, until mushroom start to brown.
  2. Add 4 cups stock, and worcestershire sauce. Bring to a simmer over medium heat and reduce heat to low. Simmer soup covered for 30 minutes.
  3. Remove 4 cups mushroom mixture to a blender. Puree mushroom mixture, and add back to the pot. Return to simmer over low.
  4. In a small bowl mix cornstarch, and 2 cups stock 1/4 cup at a time, until lump free.
  5. While stirring over low heat pour cornstarch mixture into the soup mixture. Stir until thickened an additional 5 minutes.
  6. Remove from heat. Stir in parsley, and cream.
calories
406
fat (grams)
24
carbs (grams)
35
protein (grams)
13
sugar (grams)
8
Created using The Recipes Generator

Cream Of Mushroom Soup from scratch. So much better then the canned stuff! serenabakessimplyfromscratch.com

9 comments

  1. This looks so tempting, I am going to have to make this! Thank you for sharing :)

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  2. What a great way to use up leftover mushrooms! Best thing: you don't have to buy the canned stuff... Thank you for sharing, my friend!!!

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  3. This looks so delicious! very comforting! I look forward to trying this recipe!

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  4. This delicious mushroom soup is my favorite & homemade is always the best! YUM! :)

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  5. I love creamy mushroom soup and this looks amazing!

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  6. I'm a soup-holic - I can't think of anything nice for lunch or a light dinner with salad. Extra mushrooms are always a bonus.

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  7. I have always wanted to be able to make cream soups from scratch. This looks super yummy. Thanks so much for linking up to Creative Thursday this week. I can't wait to see what you link up next week. Have a wonderful weekend.

    Michelle

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  8. Oh fantastic - mushrooms make for such earthy dishes so making a soup out of them is just extra flavorful. Love that you used your own stock, this soup definitely looks extra rich.

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  9. Toni | Boulder Locavore11/01/2018 08:29:00 PM

    I am sure my kids will love this! Looks so delish!

    ReplyDelete

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