Cream of Mushroom Soup
Recipe for a homemade cream of mushroom soup that is concentrated, so flavorful and very inexpensive. You'll never buy canned again.
Equipment
- Large Saucepan
- Cutting board
- Measuring Cup
- Whisk
Ingredients
- 1 Tbsp 1 Tbsp butter8-oz white mushrooms1/4 tsp onion powder1/8 tsp garlic powder3/4 cup chicken broth1/4 cup flour1/2 cup milk
- 8 oz White Mushrooms whole
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 3/4 cup Chicken Broth
- 1/4 cup Flour
- 1/2 cup Milk
Instructions
- Wipe any residue off of the mushrooms and then mince or dice into tiny pieces.
- In a large saucepan, melt 1 Tablespoon butter on medium-high heat.
- Add the mushrooms to the pan and sauté for 5-7 minutes, or until the mushrooms release most of their liquid.
- Add 1/2 tsp onion powder and 1/2 tsp garlic powder to the mushrooms when the liquid is released.
- Add 3/4 cup chicken, beef or vegetable broth to the mushrooms and bring to a simmer.
- Then in a medium bowl, whisk together the 1/4 cup flour and 1/2 cup milk until smooth.
- Pour the milk and flour mixture into the mushrooms on medium heat and whisk until combined.
- Cook until thickened, whisking until it is all completely blended, around 2 minutes.