Homemade Cream of Mushroom Soup
A rich, from-scratch mushroom soup that also works as the base for casseroles.
Serves 4
Prep 10 min
Cook 30 min
Ingredients
- 4 tablespoons butter
- 1 lb cremini mushrooms, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups vegetable or chicken stock
- 1 cup whole milk or cream
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sherry or lemon juice
Steps
Step 1. Melt the butter and cook the mushrooms for 10 minutes until browned and their liquid is gone. Add the onion and garlic for 4 minutes.
Step 2. Stir in the flour for 1 minute.
Step 3. Whisk in the stock, then the milk, and simmer for 10 minutes until thickened.
Step 4. Add the thyme, salt, pepper, and sherry. Serve as soup, or reduce for 5 more minutes and use as a replacement for 2 cans of condensed soup.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.